TEX-MEX POTATO SALAD
I created this Tex-Mex potato salad for one of my cooking classes, and it was a hit. It's perfect for a cookout or potluck. The secret ingredient is pickled jalapenos-they add so much interest and flavor! Add a can of black beans for more protein. -Dianna Ackerley, Cibolo, Texas
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 400°. Place corn and red pepper on a greased baking sheet. Roast until lightly charred, 20-25 minutes, turning once. Let cool. Peel off and discard skin from pepper. Remove stems and seeds. Cut pepper into 1/2-in pieces. Cut corn from cobs; set aside., Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes. Drain and cool. Cut potatoes in half; place in a large bowl. Add sliced red pepper, corn, avocado, tomatoes and green onions., Place sour cream, mayonnaise, salsa, lime juice, vinegar, jalapenos and spices in a blender. Cover and process until blended. Pour over potato mixture; toss to coat. Refrigerate, covered, until chilled. Serve with cilantro.
Nutrition Facts : Calories 120 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 168mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
SHREDDED TEX-MEX SALAD WITH CREAMY LIME DRESSING
Provided by Sunny Anderson
Categories appetizer
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Preheat oven to 400 degrees F. Grease an 8 by 8-inch glass pan with butter. Stir together the cornbread mix with the egg and milk. Evenly spread into prepared pan and bake on the middle rack for 20 minutes. Remove from oven and cool in pan for 10 minutes. Remove from pan to cool completely. Mix together the beans with the sazon and season with salt and pepper. Toss the salsa with the tomatoes. When ready to serve, cut the cornbread into 1/2-inch croutons. Toss the lettuce with 3/4 cups of the dressing. In a clear trifle dish, layer the Tex-Mex Salad beginning with the black beans followed by the Monterey Jack cheese, the tomato salsa mixture, the Cheddar, the dressed romaine and top with the cornbread croutons. Serve the remaining dressing on the side.
- Blend all the ingredients except the olive oil until smooth. While machine is running, slowly drizzle in the oil until incorporated. Season, to taste, with salt and pepper.
TEX-MEX POTATO SALAD
Take a classic potato salad, add familiar Tex-Mex favorites-like corn and green chiles-and you're fiesta-ready.
Provided by My Food and Family
Categories Spices
Time 3h20m
Yield 12 servings, about 1/2 cup each
Number Of Ingredients 10
Steps:
- Cook potatoes in boiling water 15 minutes or just until potatoes are tender; drain.
- Mix dressing and seasonings in large bowl. Add remaining ingredients; mix lightly. Cover.
- Refrigerate several hours or overnight.
Nutrition Facts : Calories 80, Fat 3.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 240 mg, Carbohydrate 11 g, Fiber 1 g, Sugar 2 g, Protein 1 g
LAYERED TEX-MEX TACO SALAD
All your taco filling favorites are here for the party in this big Layered Tex-Mex Taco Salad that makes enough to serve the crowd.
Provided by My Food and Family
Categories Side Dish Recipes
Time 2h15m
Yield 12 servings, 1 cup each
Number Of Ingredients 10
Steps:
- Mix first 3 ingredients until blended.
- Layer beans, lettuce, onions, cheese and tomatoes in large bowl. Spread dressing mixture over salad.
- Refrigerate 2 hours.
- Chop avocado; spoon over salad just before serving. Sprinkle with cilantro.
Nutrition Facts : Calories 160, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 6 g
TEX MEX POTATO SALAD WITH ROASTED CORN
Make and share this Tex Mex Potato Salad With Roasted Corn recipe from Food.com.
Provided by Kizzikate
Categories Potato
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- In a 400% oven, roast one can of corn with 1/2 teaspoons chili powder for 15 minutes, stirring twice. Set aside.
- In a large bowl, mix mayonaisse, remaining chili powder, salt, pepper, and lime juice. Mix well. Add potatoes, peppers, olives, remaining can of corn, green onions, cilantro, and parsley. Mix well. Cover & chill.
- To serve, garnish with roasted corn.
Nutrition Facts : Calories 351, Fat 13.6, SaturatedFat 2, Cholesterol 10.5, Sodium 1515.8, Carbohydrate 55, Fiber 7, Sugar 6, Protein 7.2
SWEET POTATO TEX-MEX SALAD
This hearty vegan salad is 4 of your 5-a-day, rich in folate, fibre and vitamin C, plus it has lots of interesting flavours and textures
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/ gas 6. On a baking tray, toss the sweet potato in 1 tbsp of the oil with the chilli flakes, sea salt and pepper. Roast for 30 mins until tender.
- Once the sweet potato is nearly ready, combine the remaining ingredients in a large bowl with the remaining 1 tbsp oil and season well. Mix everything well but take care to avoid squashing the avocado. Divide the salad evenly between plates, or serve sharing-style with the sweet potato chunks.
Nutrition Facts : Calories 485 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 27 grams sugar, Fiber 17 grams fiber, Protein 9 grams protein, Sodium 0.6 milligram of sodium
LAYERED TEX MEX SALAD WITH CREAMY LIME DRESSING
Wow! Gone Fishin had a 50th Birthday celebration and this was one of the featured dishes. **Use a trifle dish for displaying this beautiful salad. And, to be perfectly honest, we used the already made cornbread, found at Central Market, but should your local grocer not have that available, included are the instructions for an almost-as-easy cornbread. Fantastic with beef and chicken fajitas, Ninfa's hot sauce, tortillas, Recipe #368308, grilled vegetables, and margaritas! Bueno Fiesta! *Recipe by Sunny Anderson
Provided by Penny Stettinius
Categories < 60 Mins
Time 40m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 400 degrees F.
- Grease an 8 by 8-inch glass pan with butter. Stir together the cornbread mix with the egg and milk.
- Evenly spread into prepared pan and bake on the middle rack for 20 minutes.
- Remove from oven and cool in pan for 10 minutes.
- Remove from pan to cool completely.
- Mix together the beans with the sazon and season with salt and pepper.
- Toss the salsa with the tomatoes.
- When ready to serve, cut the cornbread into 1/2-inch croutons.
- Toss the lettuce with 3/4 cups of the dressing. In a clear trifle dish, layer the Tex-Mex Salad beginning with the black beans followed by the Monterey jack cheese, the tomato salsa mixture, the Cheddar, the dressed romaine and top with the cornbread croutons.
- Serve the remaining dressing on the side.
- For the dressing, use a blender and blend all the ingredients except the olive oil until smooth.
- While machine is running, slowly drizzle in the oil until incorporated.
- Season, to taste, with salt and pepper.
Nutrition Facts : Calories 546.6, Fat 35.2, SaturatedFat 13.7, Cholesterol 75.9, Sodium 804.3, Carbohydrate 40.6, Fiber 8, Sugar 11.4, Protein 19.5
TEX-MEX POTATO SALAD
Make and share this Tex-Mex Potato Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories Potato
Time 2h5m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- Scrub potatoes and cut into cubes.
- Place in large baking pan along with red onion and garlic.
- Drizzle with olive oil; toss, using hands, coating vegetables with oil.
- Bake for 50-65 minutes, turning once with spatula, until potatoes are tender and crisp.
- Meanwhile, in a large bowl combine taco seasoning mix, yogurt, mayonnaise, and salsa; mix well.
- When potatoes are done, stir into mayonnaise mixture along with cheese, turning gently to coat.
- Cover salad and refrigerate for at least 3 hours until chilled; or you can serve the salad immediately.
Nutrition Facts : Calories 339.6, Fat 11.3, SaturatedFat 2.1, Cholesterol 7.8, Sodium 280.2, Carbohydrate 55.5, Fiber 5.3, Sugar 6.6, Protein 6.2
TEX MEX 7 LAYER SALAD
This will be hit at any party not just for taste but for A beautiful presentation of a Tex Mex 7 layer salad. Lots of flavor. The green salsa consists of Tomatillos, Onions, Chilies, Cilantro. Try one of these Recipe #84339 or Recipe #97531 or buy your favorite brand of Salsa Verde. Salad can be made the day before and refrigerated.
Provided by Rita1652
Categories Salad Dressings
Time 20m
Yield 1 trifle bowl, 8 serving(s)
Number Of Ingredients 18
Steps:
- Place lettuce in a trifle dish.
- Top with beans.
- Mix corn layer ingredients together and place on top of beans.
- Mix avocado ingredients together and place on top of corn layer.
- Place tomato halve cut side up on the avocado layer; sprinkle with pepper and cilantro to taste.
- Mix dressing ingredients together and carefully spread on tomatoes.
- Top with cheese and garnish with olives and additional cilantro.
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TEX MEX POTATO SALAD - JO COOKS
From jocooks.com
4.6/5 (5)Total Time 35 minsCategory Lunch, Side Dish, SnackCalories 233 per serving
- Cook the potatoes in a large saucepan, covered in enough boiling water, for about 15 minutes or until fork tender. Drain them and let them cool slightly.
- While the potatoes are cooking you can prepare the dressing. In a very large bowl, combine the ranch dressing, mayo and the chopped chipotle pepper. Stir in the onion and season with a bit of salt if necessary.
- To the bowl with the dressing, add the potatoes, chopped boiled eggs, black beans and corn. Stir gently to make sure all the ingredients are coated in the dressing.
- Top with cherry tomatoes and green onions. Cover the bowl with plastic wrap and chill for 6 to 24 hours before serving. You can wait to top with tomatoes and green onions until ready to serve.
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- Load potatoes into a large pot and cover with cold water, with water level an inch or two above the potatoes. Add 1 teaspoon of salt to water and bring to a boil. Reduce heat to medium and keep at a low boil until potatoes are tender but still firm and intact (10 – 12 minutes). Drain, rinse with cold water and transfer to serving bowl.
- While potatoes cook let’s make the lime cilantro vinaigrette. In a decent sized measuring cup or deep bowl combine olive oil, cilantro, lime juice, garlic, mustard, cumin, salt & pepper and blend with an immersion blender until emulsified and creamy (about 90 seconds).
- Once potatoes are cooked, but still warm in the bowl, add diced red onion, red and yellow pepper and chopped green onion. Drizzle with vinaigrette, toss and season as needed.
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