Spicy Mexican Salad Food

SPICY MEXICAN COUSCOUS SALAD

Spicy Mexican Couscous Salad image

A spicy leeeeetle salad to serve with a great Mexican meal. Posted for ZWT3. Adapted from a food blog.

Provided by Caroline Cooks

Categories Mexican

Time 20m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 (10 ounce) package couscous
1/2 teaspoon cumin
15 ounces black beans, drained and rinsed
1 1/4 cups fresh corn kernels
1/2 cup purple onion, chopped
1 yellow bell pepper, seeded and chopped
1 jalapeno, seeded and diced
1 tomatoes, chopped coarsely
1/2 cup chopped fresh cilantro
1 large lime, juice of
1/2 teaspoon seasoning salt
1 large garlic clove, minced
2 -3 tablespoons olive oil

Steps:

Cook the couscous per package directions.
Add the cumin, black beans, and chopped vegetables and herbs.
Whisk together the dressing ingredients and pour over couscous.
Toss lightly until well distributed.

SPICY MEXICAN SALAD (VEGAN WITH RAW OPTION)

Spicy Mexican Salad (Vegan With Raw Option) image

This originated from an article in Common Ground magazine. If you use sprouted lentils it's 100% raw. To do that you obviously have to plan ahead, so cooked/tinned black beans are a great sub. This salad is super healthy, fresh and tastes great! Serve immediately after preparing, or chill for up to two hours.

Provided by magpie diner

Categories Salad Dressings

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

2 cups corn kernels (fresh or previously frozen)
3 tomatoes, chopped
2 avocados, ripe and chopped
2 celery ribs, diced
1 bell pepper, sliced (any colour but green)
1 cup sprouted lentils (or sub black beans)
1/2 cup fresh cilantro, chopped (or sub parsley)
3 green onions, sliced
1/4 fresh lime juice (about 1-1 1/2 limes)
2 tablespoons extra-virgin olive oil
1 tablespoon flax seed oil
2 tablespoons tamari (1 1/2-2 tbsp to taste)
1 tablespoon agave nectar (or other liquid sweetener)
2 cloves garlic, minced
1/2 teaspoon ground cumin
1 teaspoon fresh chili, minced (or sub 1/2 - 1 tsp chili powder)

Steps:

Mix up the dressing first and set aside for flavours to marry.
Combine the salad ingredients in a large bowl.
Add the dressing and toss.

MEXICAN CUCUMBER SALAD

Mexican Cucumber Salad image

A combination of cool and crunchy vegetables with a zap of crushed red pepper and other seasonings.

Provided by ECUADORITA

Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes

Time 50m

Yield 6

Number Of Ingredients 12

Ingredients

1 medium cucumber, chopped
1 (8.75 ounce) can whole kernel corn, drained
1 (16 ounce) can stewed tomatoes, drained and sliced
1 green bell pepper, chopped
1 red bell pepper, chopped
2 tablespoons red wine vinegar
1 tablespoon crushed red pepper flakes
½ teaspoon garlic, minced
½ teaspoon cumin
¼ teaspoon dried cilantro
¼ teaspoon salt
⅛ teaspoon ground black pepper

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.

Nutrition Facts : Calories 75 calories, Carbohydrate 17 g, Fat 1 g, Fiber 2.9 g, Protein 2.6 g, SaturatedFat 0.2 g, Sodium 386.5 mg, Sugar 5.9 g

SPICY SALAD DRESSING

Spicy Salad Dressing image

Make and share this Spicy Salad Dressing recipe from Food.com.

Provided by Millereg

Categories Salad Dressings

Time 15m

Yield 10 fluid ounces

Number Of Ingredients 13

Ingredients

2/3 cup olive oil
1/3 cup vinegar
3 tablespoons fresh squeezed lemon juice
freshly ground black pepper
2 cloves garlic, minced
1/4 teaspoon dry mustard
1 dash Tabasco sauce
1/2 teaspoon paprika
1 1/2 tablespoons sugar
1/4 teaspoon basil leaves, crushed
1/2 teaspoon leaf oregano, crushed
1/4 teaspoon thyme, crushed
2 serrano peppers, minced

Steps:

Blend all ingredients thoroughly.
Chill.
Enjoy.

SALPICON (SPICY MEXICAN BEEF SALAD)

Salpicon (Spicy Mexican Beef Salad) image

This hearty recipe is from The Border Cookbook by Cheryl and Bill Jamison. This is one of those "flexible" recipes. It serves a lot as a meal, and more as an appetizer. You can adjust the heat by reducing or eliminating the chipotles, or by substituting a milder chile. You can serve it warm, or cold. It's a great party recipe because you can partially prepare a few days before the event. You can prepare the meat in the crockpot, oven, BBQ, or pressure cooker, if you prefer. I've listed the stove top version.

Provided by PanNan

Categories Meat

Time 4h40m

Yield 24 appetizer servings, 10 serving(s)

Number Of Ingredients 24

Ingredients

3 1/2-4 lbs fully trimmed beef brisket, section (flat cut)
1 large onion, chopped
8 cups beef stock
2 bay leaves
3 cloves garlic, minced
2 canned chipotle chiles
2 teaspoons salt
1 teaspoon black peppercorns
2 tablespoons reserved beef broth, from boiled brisket
1/3 cup chipotle chile in adobo
6 tablespoons extra virgin olive oil
4 tablespoons fresh lime juice
2 tablespoons white vinegar
1 tablespoon ketchup
1 tablespoon minced onion
1 clove garlic, minced
salt
fresh coarse ground black pepper
4 small roma tomatoes, diced
2 ripe avocados, diced
1 medium red onion, diced
6 ounces monterey jack cheese, in small cubes
1/2 cup chopped fresh cilantro
radish, cut in roses for garnish (optional)

Steps:

Prepare brisket: In a Dutch oven or a small stockpot, combine meat with onion, stock, bay leaves, garlic, chipotles, salt and peppercorns.
Bring mixture to a boil over high heat, skimming off any foam.
Reduce heat to low, cover and simmer 3 1/2 to 4 hours or until the meat is falling-apart tender.
Let cool 30 minutes in cooking liquid.
Reserve 2 tablespoons cooking liquid for salad dressing and save remainder, refrigerated, for a Southweswtern soup or stew.
Pull meat apart into shreds.
(The dish can be made ahead to this point and refrigerated 1 or 2 days. Before proceeding, warm foil-wrapped meat in oven.) To make dressing: In a blender or food processor, combine reserved brisket liquid, chipotles, olive oil, lime juice, vinegar, ketchup, onion, garlic, salt and pepper and purée.
To complete salad: In a bowl, mix brisket with about 3/4 of the dressing.
Transfer brisket to a serving platter or bowl and toss it lightly with tomatoes, avocados, onion, cheese and cilantro.
Drizzle additional dressing over top, enough to make the mixture moist.
Garnish with radish roses if desired.
Serve warm with fresh hot tortillas, or chilled with tortilla chips for dipping.

Nutrition Facts : Calories 736.6, Fat 62.1, SaturatedFat 22.6, Cholesterol 131.9, Sodium 1319.2, Carbohydrate 9.3, Fiber 3.5, Sugar 3, Protein 35.1