Mexican Style Tomato Salad Food

MEXICAN SALAD

Steps:

• For the dressing: Mix together the mayonnaise, milk, sour cream, parsley, cilantro, chili powder, cumin, hot sauce, garlic and salt and pepper to taste in a medium bowl. Set aside.
• For the salad: Prepare a grill pan or grill for medium-high heat. Grill the corn until nice and golden, with good grill marks on the kernels, 10 to 12 minutes. Allow to cool a bit, then cut the kernels off the cobs.
• Add all the salad ingredients to a bowl in layers: first the lettuce, followed by the tomatoes, corn, red onions, cheese and tortilla chips.
• Pour the dressing into a small serving bowl and serve alongside the salad.

MEXICAN-STYLE TOMATO SALAD

Steps:

• Arrange tomatoes on a platter. Season with salt. Arrange avocado slices on top of tomatoes, dividing evenly. Squeeze lime juice over top. Crumble queso fresco over top. Top salad with cilantro leaves. Refrigerate, covered, until ready to serve (up to 1 hour). Season with salt and pepper, and drizzle with oil before serving.

GREEK TOMATO SALAD

Steps:

• Wash, core and slice tomatoes 1/2-inch thick. Arrange slices on a platter or in a shallow wide bowl.
• Scatter onion and pepper slices over tomatoes and season everything with sea salt. Let sit 10 minutes to draw out juices.
• Break feta into rough chunks and scatter over salad. Sprinkle mint and oregano over top, drizzle generously with olive oil and serve.

MEXICAN SEAFOOD SALAD

Steps:

• Bring 1 1/2 inches water and lime rinds to a boil in a wide pot; season generously with salt. Add corn; boil until bright yellow and crisp-tender, 3 minutes. Transfer corn to a plate. Add shrimp and fish to pot; remove from heat, cover, and let stand until shrimp are opaque and fish is cooked through, 3 to 4 minutes. Transfer to plate; let cool about 5 minutes. Discard lime. Cut corn from cobs.
• Stir together corn, tomatoes, jalapeno, onion, cilantro, lime juice, and oil. Remove skin from fish; flake into bite-size pieces and stir into corn mixture with shrimp. Let cool completely, stirring occasionally (or refrigerate, covered, up to 1 day). Season with salt and pepper. Serve seafood salad over lettuce, topped with corn nuts.

MEXICAN-STYLE CORN SALAD

Steps:

• Combine the sweetcorn, onion, tomatoes and coriander in a large bowl. Make the dressing by whisking the lime juice into the olive oil and add the honey. Season to taste and pour over the corn salad. Toss to coat everything before serving.

MEXICAN CUCUMBER SALAD

Steps:

• In a large bowl, toss together the cucumber, corn, tomatoes, green bell pepper, red bell pepper, and red wine vinegar. Season with crushed red pepper flakes, garlic, cumin, cilantro, salt, and black pepper. Cover, and chill at least 30 minutes before serving.

10 MEXICAN SALADS TO BRIGHTEN YOUR TABLE

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Mexican salad in 30 minutes or less!

MEXICAN TOMATO SALAD

Steps:

• Combine all vegetables and herbs in a bowl.
• Combine vinegar, salt, pepper, and oil.
• Pour dressing over vegetables and mix gently.
• Allow to marinate 1 1/2 to 2 hours in refrigerator.

MEXICAN SALAD WITH TOMATOES, RED ONIONS AND AVOCADO DRESSING

Steps:

• Build your salad on a large platter. Use bib lettuce as the bed, then layer the tomatoes and scatter the red onions around the platter.
• Cut the avocado in half lengthwise cutting around the pit. Separate the halves and scoop out the pit with a spoon, then use the spoon to scoop the avocado from its skin. Place the avocado in a food processor bowl and combine with lemon juice, chopped red onion, cilantro, coarse salt and water. Grind until the avocado mixture is smooth, then stream oil into dressing. Adjust seasonings and pour over salad, then serve. Dressing may be stored 3 or 4 days in airtight container.

MEXICAN WHITE BEAN & ROASTED TOMATO SALAD

Steps:

• Lightly oil a 10-inch square oven-proof pan and put in the onion, 1/2 tsp oil and 1/2 tsp vinegar.
• Arrange the tomatoes, cut side up, on a 9x13-inch lightly oiled baking sheet, rub tomatoes with the remaining oil and salt well (or eliminate the salt to your liking).
• Heat oven to 475°F and bake the onions for about 40 minutes and the tomatoes for about 1 hour.
• Switch positions of the pans halfway through the baking.
• Pour beans and their liquid into a saucepan add thyme, bring to a boil, reduce heat and simmer 3-4 minutes, stir.
• Strain the beans over a bowl and reserve the liquid.
• Place beans in a serving bowl and tap all the herbs from the strainer onto the beans.
• Chop 8 tomato halves and stir into the beans along with the fresh basil and onions.
• Moisten with a bit of the reserved bean water if you wish, season to taste with salt and pepper.
• Arrange the remaining tomato halves around the edge of the salad in the serving bowl.
• Serve warm or at room temperature.
• Drizzle the balsamic vinegar over the salad and then serve.

CORNY MEXICAN SALAD

Steps:

• In a bowl, combine the beans, corn, tomato, avocado and onion. In a small bowl, whisk the oil, vinegar, salt and hot pepper sauce; pour over bean mixture and toss to coat. Serve with tortilla chips if desired.