Southwestern Vegetable Salad Food

SOUTHWESTERN SALAD WITH AVOCADO DRESSING RECIPE BY TASTY

Southwestern Salad With Avocado Dressing Recipe by Tasty image

Here's what you need: avocado, garlic, salt, pepper, olive oil, fresh cilantro, lime, lettuce, bell pepper, fresh cilantro, black beans, red onion, corn, scallion, tomato

Provided by Merle O'Neal

Categories Lunch

Time 30m

Yield 5 servings

Number Of Ingredients 15

Ingredients

1 avocado, halved
1 clove garlic
½ teaspoon salt
½ teaspoon pepper
¼ cup olive oil
1 tablespoon fresh cilantro
1 lime, juiced
1 head lettuce, chopped
1 cup bell pepper, chopped
¼ cup fresh cilantro
15 oz black beans, 1 can
½ cup red onion, chopped
15 oz corn, 1 can
¼ cup scallion
¾ cup tomato, chopped

Steps:

Add all dressing ingredients to a blender, blend until smooth.
In a large bowl add lettuce, peppers, cilantro, beans, onion, corn, green onion, and tomatoes.
Top with prepared dressing; toss to coat.
Enjoy!

Nutrition Facts : Calories 342 calories, Carbohydrate 44 grams, Fat 17 grams, Fiber 12 grams, Protein 10 grams, Sugar 8 grams

SOUTHWESTERN VEGETABLE SALAD

Southwestern Vegetable Salad image

Black beans, corn, fresh greens and red peppers come together for a better-for-you salad that's got a Southwestern spin.

Provided by My Food and Family

Categories Home

Time 10m

Yield Makes 4 servings, about 2 cups each.

Number Of Ingredients 5

Ingredients

1 pkg. (8 oz.) mixed salad greens
1 can (15 oz.) black beans, drained, rinsed
1 pkg. (10 oz.) frozen corn, cooked, cooled
1 cup thin red pepper strips
1/2 cup KRAFT Classic Ranch Dressing

Steps:

Toss greens with beans, corn and peppers.
Add dressing; mix lightly.

Nutrition Facts : Calories 290, Fat 12 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 10 g, Sugar 0 g, Protein 10 g

SOUTHWESTERN VEGGIE SKILLET

Southwestern Veggie Skillet image

This vegetable side dish is a great alternative to beans when the main dish has a south-of-the-border flair! I have made this with canned ingredients, but the fresh ingredients taste much better!

Provided by Bibi

Categories Side Dish Vegetables Corn

Time 35m

Yield 6

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
½ onion, sliced into rings
1 zucchini, cut into 1/4-inch slices
1 yellow squash, cut into 1/4-inch slices
1 ear corn, kernels cut from cob
4 roma (plum) tomatoes, peeled and chopped
1 clove garlic, minced
1 teaspoon ground cumin
salt and ground black pepper to taste
¼ cup chopped fresh cilantro, or more to taste
½ lime

Steps:

Heat olive oil in a large skillet over medium heat; cook and stir onion in hot oil until tender, 5 to 10 minutes. Stir zucchini and yellow squash into onion; cook until slightly tender, about 3 minutes. Add corn; cook for 1 minute.
Stir tomatoes and garlic into onion mixture; cook and stir until heated through, about 3 minutes. Season with cumin, salt, and pepper. Cook to desired doneness, 5 to 10 more minutes. Sprinkle in cilantro; stir until wilted. Remove from heat and squeeze lime over mixture.

Nutrition Facts : Calories 60.3 calories, Carbohydrate 9 g, Fat 2.7 g, Fiber 2.1 g, Protein 1.9 g, SaturatedFat 0.4 g, Sodium 35.2 mg, Sugar 3.6 g

SOUTHWEST LAYERED SALAD

Southwest Layered Salad image

This salad is very pretty when served in a large bowl, and is bursting with lots of fresh flavors. You can spice it up by substituting jalapeno peppers for the chile peppers. The dressing is fabulous for all types of salads.

Provided by Anne Z.

Categories Salad Vegetable Salad Recipes

Time 25m

Yield 8

Number Of Ingredients 14

Ingredients

1 (1 ounce) package dry ranch dressing mix (such as Hidden Valley Ranch®)
1 cup buttermilk
1 cup fat-free plain yogurt
½ (1.25 ounce) package taco seasoning mix, or more to taste
8 cups torn romaine lettuce
2 roasted red peppers, diced
1 (14 ounce) can black beans, rinsed and drained
1 (14 ounce) can white corn, drained
¼ cup finely chopped sweet onion
1 (4 ounce) can diced green chile peppers
1 cup diced Roma tomatoes
½ cup shredded sharp Cheddar cheese
1 large avocado - peeled, pitted, and sliced
¼ cup chopped fresh cilantro

Steps:

Mix dressing mix, buttermilk, yogurt, and taco seasoning mix together in a mixing bowl.
Line a large serving bowl with the torn lettuce.
Mix roasted peppers, black beans, corn, onion, and green chiles together in a bowl. Spread mixture over the lettuce. Top with tomatoes; sprinkle with Cheddar cheese. Arrange avocado slices in an overlapping circle. Garnish with cilantro. Serve with dressing on the side.

Nutrition Facts : Calories 255.3 calories, Carbohydrate 33.2 g, Cholesterol 10.9 mg, Fat 9.1 g, Fiber 8.4 g, Protein 11.1 g, SaturatedFat 2.9 g, Sodium 1213.2 mg, Sugar 8.3 g

SOUTHWESTERN SALAD

Southwestern Salad image

My mother gave me this recipe several years ago, and we have prepared it often ever since. It can be a meal in itself...or serve it along with a Mexican meal. I often take it to potlucks and watch it disappear in no time!

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8-10 servings.

Number Of Ingredients 8

Ingredients

1 can (15 ounces) pinto beans, rinsed and drained
1 bunch green onions with tops, sliced
1 large tomato, seeded and chopped
1 medium ripe avocado, peeled and chopped
1 bottle (8 ounces) Catalina salad dressing, divided
2 cups shredded cheddar cheese
1 medium head lettuce, torn into bite-size pieces
4 cups corn chips

Steps:

In a large salad bowl, toss together the beans, green onions, tomato, avocado and half of the Catalina dressing. Top with cheese and then lettuce. Refrigerate. Just before serving, add corn chips to salad and toss. Serve with remaining dressing.

Nutrition Facts : Calories 344 calories, Fat 23g fat (7g saturated fat), Cholesterol 24mg cholesterol, Sodium 543mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 4g fiber), Protein 9g protein.

SOUTHWESTERN SUMMER SALAD

Southwestern Summer Salad image

This salad calls for fresh vine ripened tomatoes, lime juice and cilantro.

Provided by Santiago

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 8

Ingredients

4 large tomatoes, sliced
1 tablespoon lime juice
2 tablespoons extra virgin olive oil
¼ teaspoon ground cumin
¼ teaspoon fennel seed
1 dried red chile pepper
2 tablespoons chopped fresh cilantro
salt and pepper to taste

Steps:

Arrange tomato slices on a platter; sprinkle with lime juice.
Warm oil in a small pan over moderate heat. Add cumin, fennel and chili pepper; cook for 30 seconds. Remove from heat, discard pod and cool.
Spoon seasoned oil over tomatoes, sprinkle with cilantro, salt and pepper.

Nutrition Facts : Calories 96.2 calories, Carbohydrate 7.7 g, Fat 7.2 g, Fiber 2.3 g, Protein 1.7 g, SaturatedFat 1 g, Sodium 10.3 mg, Sugar 4.9 g

SOUTHWESTERN SALAD RECIPE BY TASTY

Southwestern Salad Recipe by Tasty image

Here's what you need: avocado, lime, garlic, salt, water, green bell pepper, corn, cherry tomato, quinoa, black beans, spinach

Provided by Merle O'Neal

Categories Lunch

Yield 1 serving

Number Of Ingredients 11

Ingredients

½ avocado
1 lime, juiced
2 cloves garlic
½ teaspoon salt
½ cup water
½ green bell pepper, chopped
½ cup corn
½ cup cherry tomato, halved
¼ cup quinoa, cooked
½ cup black beans
1 cup spinach

Steps:

In a food processor, combine the avocado, lime juice, garlic, salt, and water. Pulse until smooth, then transfer to a large mason jar.
Add the bell pepper, corn, cherry tomatoes, quinoa, black beans, and spinach and screw on the lid.
Store in the refrigerator until ready to eat, up to 5 days.
Give the mason jar a good shake to mix and use a fork or spoon to stir as needed.
Enjoy!

Nutrition Facts : Calories 501 calories, Carbohydrate 83 grams, Fat 15 grams, Fiber 21 grams, Protein 18 grams, Sugar 8 grams

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SOUTHWESTERN SALAD WITH AVOCADO DRESSING RECIPE BY TASTY

Here's what you need: avocado, garlic, salt, pepper, olive oil, fresh cilantro, lime, lettuce, bell pepper, fresh cilantro, black beans, red onion, corn, scallion, tomato

SOUTHWESTERN VEGETABLE SALAD

Black beans, corn, fresh greens and red peppers come together for a better-for-you salad that's got a Southwestern spin.

SOUTHWESTERN VEGGIE SKILLET

This vegetable side dish is a great alternative to beans when the main dish has a south-of-the-border flair! I have made this with canned ingredients, but the fresh ingredients taste much better!

SOUTHWEST LAYERED SALAD

This salad is very pretty when served in a large bowl, and is bursting with lots of fresh flavors. You can spice it up by substituting jalapeno peppers for the chile peppers. The dressing is fabulous for all types of salads.

SOUTHWESTERN SALAD

My mother gave me this recipe several years ago, and we have prepared it often ever since. It can be a meal in itself...or serve it along with a Mexican meal. I often take it to potlucks and watch it disappear in no time!

SOUTHWESTERN SUMMER SALAD

This salad calls for fresh vine ripened tomatoes, lime juice and cilantro.

SOUTHWESTERN SALAD RECIPE BY TASTY

Here's what you need: avocado, lime, garlic, salt, water, green bell pepper, corn, cherry tomato, quinoa, black beans, spinach

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