Tex Mex Salad With Cilantro Honey Dressing Food

TEX-MEX SALAD

Tex-Mex Salad image

Provided by Food Network Kitchen

Time 20m

Number Of Ingredients 0

Ingredients

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

SHREDDED TEX-MEX SALAD WITH CREAMY LIME DRESSING

Shredded Tex-Mex Salad with Creamy Lime Dressing image

Provided by Sunny Anderson

Categories appetizer

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 22

Ingredients

Butter, for preparing 8 by 8-inch glass pan
One 8.5-ounce box cornbread mix (recommended: Jiffy)
1 large egg
1/3 cup milk
One 15.5-ounce can black beans, drained and rinsed
1 packet sazon seasoning
Salt and freshly ground black pepper
1 cup salsa
2 tomatoes, seeded and chopped
1 head romaine lettuce, cut into strips
Creamy Lime Dressing, recipe follows
1 1/2 cups grated Monterey Jack cheese
1 1/2 cups grated Cheddar
2 tablespoons freshly chopped cilantro leaves
1 tablespoon red wine vinegar
1 teaspoon lime zest
1/4 cup lime juice
1/2 cup sour cream
1 clove garlic, smashed
1 tablespoon honey
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper

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 SALAD

Tex-Mex Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 15m

Number Of Ingredients 0

Ingredients

Steps:

Whisk 1/2 cup sour cream, 1 to 2 tablespoons lime juice, and 1/2 teaspoon each sugar and kosher salt in a large bowl. Toss with 1/2 head shredded iceberg lettuce, and 1/2 cup each chopped plum tomato, chopped cilantro, chopped scallion and shredded cheddar cheese.

SPICY TEX-MEX SALAD

Spicy Tex-Mex Salad image

This is an unusual salad that everyone in my office loves. I get requests for it time and time again.

Provided by Taseia Armstrong

Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes

Time 5m

Yield 10

Number Of Ingredients 7

Ingredients

1 (15 ounce) can pinto beans, drained and rinsed
1 (15 ounce) can black beans, rinsed and drained
1 ½ cups shredded Cheddar and Monterey cheese blend
1 (10 ounce) package chopped romaine lettuce
3 tomatoes, chopped
1 (16 ounce) bottle Catalina salad dressing
1 (16 ounce) package corn chips

Steps:

In a large bowl, combine the pinto beans, black beans, cheese, lettuce and tomatoes. Add 3/4 bottle dressing and mix well. Add corn chips before serving.

Nutrition Facts : Calories 542 calories, Carbohydrate 52.7 g, Cholesterol 12 mg, Fat 33.1 g, Fiber 7.1 g, Protein 10.7 g, SaturatedFat 6.5 g, Sodium 1077.3 mg, Sugar 11.9 g

MEXICAN CHOPPED SALAD WITH HONEY-LIME DRESSING

Mexican Chopped Salad with Honey-Lime Dressing image

Tortillas aren't the only depository for beans, corn and tomatoes. With a Mexican Chopped Salad, let romaine lettuce do the job. Feta cheese supplies a dose of calcium and major flavor.

Categories Salad Bean Citrus Leafy Green Tomato Vegetable No-Cook Low Fat Quick & Easy Salad Dressing Healthy Self

Yield Makes 4 servings

Number Of Ingredients 17

Ingredients

Salad
2 1/2 cups chopped romaine lettuce
1 can (15.5 oz) black beans, rinsed and well drained
3/4 cup chopped seeded tomato
3/4 cup chopped peeled jicama
3/4 cup fresh corn kernels, uncooked (or frozen or canned)
3/4 cup thinly sliced radishes
Half a ripe avocado, diced
1 red bell pepper, chopped
1/4 cup crumbled reduced-fat feta cheese
Honey-Lime Dressing
1/4 cup fresh lime juice
1/4 cup olive oil
2 tbsp honey
2 tbsp finely chopped fresh cilantro
1 garlic clove, peeled and minced
1 tsp chopped jalapeño pepper (use canned for less heat)

Steps:

Toss all salad ingredients in a large bowl. In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste.

More about "tex mex salad with cilantro honey dressing food"

MEXICAN SALAD RECIPE - LITTLE BROKEN

Web Jun 11, 2019 In a small bowl, whisk lime juice, orange juice, garlic, shallot, honey, cilantro, and olive oil. Season to taste with salt and pepper. In a …
From littlebroken.com
Reviews 12
Calories 281 per serving
Category Salad

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and put the pepper halves on the baking sheet, cut side down. Drizzle with olive oil and rub to coat. Roast until the peppers are soft and lightly browned, about 20 minutes.
While the peppers are roasting, in a medium skillet over medium-high heat roast corn in little bit of olive oil until slightly charred and golden, about 5-8 minutes. Remove from heat and cool slightly.
When the peppers are done roasting and cooled enough to handle, scrape away the skins and cut into 1/2-inch dice.
In a small bowl, whisk lime juice, orange juice, garlic, shallot, honey, cilantro, and olive oil. Season to taste with salt and pepper.

Tex Mex Salad With Cilantro Honey Dressing Food

TEX-MEX SALAD

SHREDDED TEX-MEX SALAD WITH CREAMY LIME DRESSING

TEX-MEX SALAD

SPICY TEX-MEX SALAD

This is an unusual salad that everyone in my office loves. I get requests for it time and time again.

MEXICAN CHOPPED SALAD WITH HONEY-LIME DRESSING

Tortillas aren't the only depository for beans, corn and tomatoes. With a Mexican Chopped Salad, let romaine lettuce do the job. Feta cheese supplies a dose of calcium and major flavor.

More about "tex mex salad with cilantro honey dressing food"

MEXICAN SALAD RECIPE - LITTLE BROKEN

TEX-MEX SALAD - EATINGWELL

SOUTHWESTERN CHOPPED SALAD WITH CILANTRO LIME DRESSING

TEX MEX QUINOA MASON JAR SALAD - FIT FOODIE FINDS

TEX-MEX CHOPPED CHICKEN SALAD WITH CILANTRO-LIME …

EASY MEXICAN SALAD – A COUPLE COOKS

EASY TEX MEX SALAD RECIPE - SOUTHERN HOME EXPRESS

TEX MEX SALAD WITH CILANTRO HONEY DRESSING

SPICY HONEY CHICKEN WITH BROCCOLI RECIPE - NYT COOKING

YOU DON’T ALWAYS NEED A RECIPE - THE NEW YORK TIMES

BEST TEX-MEX SALAD: CHOPPED CHICKEN SALAD LOADED WITH FLAVOR

CILANTRO LIME DRESSING {MEXICAN SALAD DRESSING}

RECIPE: TEX-MEX QUINOA SALAD | KITCHN

TEX-MEX QUINOA SALAD WITH CHILI-LIME DRESSING

EASY TEX-MEX SOUR CREAM SALAD DRESSING RECIPE - THE SPRUCE EATS

CREAMY CILANTRO LIME DRESSING – CAN'T STAY OUT OF THE KITCHEN

10 BEST TEX MEX SALAD DRESSING RECIPES | YUMMLY

TEX MEX SALAD WITH CILANTRO LIME DRESSING - SHARISSE DALBY

MEXICAN SALAD WITH LIME DRESSING - NATASHASKITCHEN.COM

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

You'll also love

Related Search