TEX-MEX POTATO SALAD
I created this Tex-Mex potato salad for one of my cooking classes, and it was a hit. It's perfect for a cookout or potluck. The secret ingredient is pickled jalapenos-they add so much interest and flavor! Add a can of black beans for more protein. -Dianna Ackerley, Cibolo, Texas
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 400°. Place corn and red pepper on a greased baking sheet. Roast until lightly charred, 20-25 minutes, turning once. Let cool. Peel off and discard skin from pepper. Remove stems and seeds. Cut pepper into 1/2-in pieces. Cut corn from cobs; set aside., Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes. Drain and cool. Cut potatoes in half; place in a large bowl. Add sliced red pepper, corn, avocado, tomatoes and green onions., Place sour cream, mayonnaise, salsa, lime juice, vinegar, jalapenos and spices in a blender. Cover and process until blended. Pour over potato mixture; toss to coat. Refrigerate, covered, until chilled. Serve with cilantro.
Nutrition Facts : Calories 120 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 168mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
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 THREE BEAN POTATO SALAD
A zesty deli-style salad of beans, bell peppers, grilled corn and roasted, seasoned Creamer potatoes in a cumin-lime vinaigrette.
Provided by Brittany at ilovevegan.com
Categories Salad
Time 40m
Number Of Ingredients 17
Steps:
- Prepare the potatoes: Preheat oven to 450F. Slice potatoes in half, add the Onion Medley seasoning packet, drizzle with a generous amount of olive oil and stir well. Line a baking sheet with parchment paper and spread the seasoned potatoes evenly over the sheet. Bake for 25-30 minutes, flipping halfway through. Cool before slicing potatoes in half again (so each piece is a quarter of a potato.) Set aside.
- Whisk together all dressing ingredients. Pour the grilled corn, bell pepper, red onion, green onion, kidney beans, black beans, chickpeas and cilantro into a bowl and stir in the dressing.
- Add the chopped roasted potatoes just before serving.
POTATO-BEAN SALAD WITH HERB DRESSING
My veggie garden inspired this creamy combo of beans, potatoes and fresh herbs. I toss them with a ranch-style dressing sparked up with Creole mustard. -Chris Cummer, Bayonne, New Jersey
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender, adding green beans during the last 4 minutes of cooking. Drain; cool completely., In a small bowl, mix dressing ingredients. Pour over potato mixture; toss to coat. Refrigerate, covered, until cold.
Nutrition Facts : Calories 109 calories, Fat 5g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 305mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
TEX-MEX BEAN SALAD
Make and share this Tex-Mex Bean Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories Black Beans
Time 10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, add the beans, peas, cilantro, jalapeno pepper, onion, oil, vinegar, garlic salt, and pepper; toss to combine.
- Cover and refrigerate for at least 3 hours.
- Place a lettuce leaf on an individual salad plate.
- Spoon the bean salad onto the lettuce leaf (using a slotted spoon).
Nutrition Facts : Calories 272.3, Fat 10.2, SaturatedFat 1.5, Sodium 445.5, Carbohydrate 34.5, Fiber 10.7, Sugar 1.7, Protein 12.3
SWEET POTATO TEX-MEX SALAD
This hearty vegan salad is 4 of your 5-a-day, rich in folate, fibre and vitamin C, plus it has lots of interesting flavours and textures
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/ gas 6. On a baking tray, toss the sweet potato in 1 tbsp of the oil with the chilli flakes, sea salt and pepper. Roast for 30 mins until tender.
- Once the sweet potato is nearly ready, combine the remaining ingredients in a large bowl with the remaining 1 tbsp oil and season well. Mix everything well but take care to avoid squashing the avocado. Divide the salad evenly between plates, or serve sharing-style with the sweet potato chunks.
Nutrition Facts : Calories 485 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 27 grams sugar, Fiber 17 grams fiber, Protein 9 grams protein, Sodium 0.6 milligram of sodium
TEX-MEX POTATO SALAD
Make and share this Tex-Mex Potato Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories Potato
Time 2h5m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- Scrub potatoes and cut into cubes.
- Place in large baking pan along with red onion and garlic.
- Drizzle with olive oil; toss, using hands, coating vegetables with oil.
- Bake for 50-65 minutes, turning once with spatula, until potatoes are tender and crisp.
- Meanwhile, in a large bowl combine taco seasoning mix, yogurt, mayonnaise, and salsa; mix well.
- When potatoes are done, stir into mayonnaise mixture along with cheese, turning gently to coat.
- Cover salad and refrigerate for at least 3 hours until chilled; or you can serve the salad immediately.
Nutrition Facts : Calories 339.6, Fat 11.3, SaturatedFat 2.1, Cholesterol 7.8, Sodium 280.2, Carbohydrate 55.5, Fiber 5.3, Sugar 6.6, Protein 6.2
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TEX MEX POTATO SALAD - JO COOKS
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4.6/5 Estimated Reading Time 7 mins
- Cook the potatoes in a large saucepan, covered in enough boiling water, for about 15 minutes or until fork tender. Drain them and let them cool slightly.
- While the potatoes are cooking you can prepare the dressing. In a very large bowl, combine the ranch dressing, mayo and the chopped chipotle pepper. Stir in the onion and season with a bit of salt if necessary.
- To the bowl with the dressing, add the potatoes, chopped boiled eggs, black beans and corn. Stir gently to make sure all the ingredients are coated in the dressing.
- Top with cherry tomatoes and green onions. Cover the bowl with plastic wrap and chill for 6 to 24 hours before serving. You can wait to top with tomatoes and green onions until ready to serve.
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