TEX-MEX PASTA SALAD
Tex Mex Pasta Salad is loaded with corn, black beans, avocado , and red bell pepper and tossed in a creamy sour cream and salsa dressing. It has Texas-sized flavor.
Provided by Christin Mahrlig
Categories Side Dish
Number Of Ingredients 16
Steps:
- Bring a large pot of water to a boil. Add 2 teaspoons of salt to the water and cook pasta according to package directions.Dran and rinse with cold water. Drain well.
- In a large bowl, combine black beans, corn, green onions, red bell pepper, olives, avocados, cilantro, and jalapenos. Add pasta.
- In a medium bowl, stir together sour cream, mayonnaise, salsa, taco seasoning and lime juice.
- Add sour cream mixture along with cheese to pasta mixture and stir to combine. Cover and refrigerate until ready to serve.
- Sprinkle with Totilla Crisps just before serving.
Nutrition Facts : Calories 387 kcal, ServingSize 1 serving
TEX-MEX SALAD
Steps:
- Whisk 2 tablespoons whole-grain mustard, 1 tablespoon lime juice, 1 teaspoon red wine vinegar, 3 tablespoons olive oil, and salt; add 1/4 cup chopped cilantro. Grill 4 ears corn; cut off the kernels and toss with 1 can drainedblack beans, 1 diced red bell pepper, 4 sliced radishes and 3 chopped scallions. Toss with the dressing; season with salt and pepper.
- SERVES: 4; Calories: 360; Total Fat 13 grams; Saturated Fat: 2 grams; Protein: 12 grams; Total carbohydrates: 53 grams; Sugar: 20 grams Fiber: 13 grams; Cholesterol: 0 milligrams; Sodium: 499 milligrams
Nutrition Facts : Calories 360 calorie, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 499 milligrams, Carbohydrate 53 grams, Fiber 13 grams, Protein 12 grams, Sugar 20 grams
TEX MEX PASTA SALAD
Time 20m
Number Of Ingredients 10
Steps:
- Mix cooked pasta, green pepper, black beans, tomatoes and corn. In a separate bowl combine Italian dressing, Chili powder, Mayonnaise and cumin. Mix well. Pour sauce over pasta and mix well. Add chicken, mix and serve immediately or refrigerate.
TEX-MEX CORN
Provided by Food Network Kitchen
Time 25m
Yield 4 ears of corn
Number Of Ingredients 0
Steps:
- Pull back the husks from 4 ears of corn and remove the silk; sprinkle with 1 teaspoon chili powder. Cover with the husks and grill, turning, about 20 minutes. Fold back the husks and spread with a mixture of 1/2 cup mayonnaise and 1 teaspoon chili powder. Sprinkle with grated cheddar and crumbled bacon.
MEXICAN STREET CORN PASTA
This Mexican street corn pasta is THE BEST! It's full of cherry tomatoes, black beans, sweet corn, a little bacon, and a deliciously creamy sauce.
Provided by Kristen Stevens
Categories Dinner
Time 30m
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of the cooking water then drain the pasta. Return the pasta to the pot and toss with a little olive oil to prevent the pasta from sticking together.
- While the pasta is cooking, cook the bacon in a large frying pan over medium heat until crispy. Remove from the pan and crumble when it's cool enough to touch.
- Remove all but 2 tablespoons of the bacon oil from the pan. Increase the heat to medium-high then add the corn and stir so that it is coated in the oil then let it cook undisturbed for 4-5 minutes, or until some of the kernels become golden on the bottom. Add the white and light green parts of the green onions, chili powder, pepper, and salt to the pan and stir.
- Add the black beans and cherry tomatoes to the pan and cook until they're warm. Add the sour cream and mayonnaise and stir until warm, about 1 minute.
- Add the corn sauce to the pot with the pasta and add the cilantro, cheese, and lime juice. Stir well then season to taste with more salt and pepper, if needed. If the pasta seems a little too thick, use some of the reserved pasta water to loosen it.
Nutrition Facts : ServingSize 2 cups, Calories 443 kcal, Carbohydrate 64 g, Protein 13 g, Fat 16 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 26 mg, Sodium 443 mg, Fiber 5 g, Sugar 8 g, UnsaturatedFat 9 g
TEX-MEX CORN AND PASTA SALAD
This recipe sounds great and a perfect side dish for a Mexican meal. I am posting this on 'Zaar for safekeeping and to share with the community. I found this on the back of a bag of Safeway brand Frozen Whole Kernel Corn. The recipe on the back of the bag states, "Here's a great way to use left-over pasta in a salad. It goes together in minutes and serves a crowd." The ingreditents and directions on this recipe are exactly as the bag of corn states, except for that which I had to clarify or switch around due to 'Zaar rules of recipe submission, and for anything 'Zaar didn't recognize, hehe. This recipe also states, ".Recipe developed by cookbook aurthor Marlene Sorosky Gray." Please let me know how this turned out for you. :) Note: I did not include refrigeration time.
Provided by blancpage
Categories Corn
Time 10m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Salt to taste.
- In a large bowl combine all ingredients. Season to taste.
- Refrigerate until serving. (Salad may be refrigerated overnight if desired.) Makes 8-10 servings.
Nutrition Facts : Calories 213.5, Fat 1.1, SaturatedFat 0.2, Sodium 198.1, Carbohydrate 43.1, Fiber 7.4, Sugar 1.4, Protein 10.1
TEX MEX BLACK BEAN & CORN SALAD
Make and share this Tex Mex Black Bean & Corn Salad recipe from Food.com.
Provided by Abby Girl
Categories Salad Dressings
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Simmer the black beans for 1 hour or soak overnight in water. Beans will double their size. Or use 1 - 2 canned black beans, rinsed well.
- In a large bowl, add the beans, corn, peppers, cilantro, olive oil, red wine vinegar, lime and seasonings. Chill for 2 - 4 hours. Before serving taste and adjust seasonings if desired.
Nutrition Facts : Calories 106.3, Fat 7.2, SaturatedFat 1, Sodium 6.6, Carbohydrate 10.3, Fiber 2.1, Sugar 1.4, Protein 1.9
CORN AND BLACK BEAN MACARONI SALAD - TEX MEX
Chill a beer for this nice and spicy dish! The elbows should be cooked al dente in well salted water to prevent broken mushy noodles. Do salt the water liberally. (2 teaspoons is not a lot once mixed with the rest of the ingredients) Seasons the pasta and avoids father salting in the recipe. This can be eaten as a side or a main balanced meal. I opted for yogurt and smart balance for better health. But you can use sour cream and mayo.
Provided by Rita1652
Categories Black Beans
Time 22m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Mix all ingredients together and chill 1 hour to overnight.
- Do additional mayo or olive oil just before serving if extra creaminess is desired.
TEX MEX PASTA SALAD
I had this at a potluck. Loved it. It was deli prepared and no one owned up to it. I loved it ,so I made up the recipe. It will be interesting to see changes people make.
Provided by p.dawne
Categories Low Cholesterol
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Mix above ingrediants and add dressing. Let sit in fridge for a couple of hours.
- For the dressing you could substitute, 1 1/2 cups of tex mex ranch dressing.
Nutrition Facts : Calories 621.4, Fat 16.6, SaturatedFat 2.6, Cholesterol 12.1, Sodium 1087.8, Carbohydrate 103.8, Fiber 9.8, Sugar 10.7, Protein 17.6
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