CRUNCHY MEXICORN SALAD
Recipe by Vivian Levine, winner Quick and Easy Bake-Off. This sald is SO yummy! Cool, fresh and crunchy. One of my favorites.
Provided by Lakerdog2
Categories < 15 Mins
Time 15m
Yield 4 cups, 6 serving(s)
Number Of Ingredients 9
Steps:
- In large bowl, combine cucumbers, 3 green onions, beans, corn, olives and salsa; toss to mix.
- Arrange about 1/2 to 2/3 cup corn chips on each individual serving plate.
- Top each with about 1 1/4 cups cucumber mixture.
- Top each salad with sour cream and additional sliced green onions. Serve immediately.
Nutrition Facts : Calories 202.1, Fat 3, SaturatedFat 0.5, Sodium 551.7, Carbohydrate 38.7, Fiber 9.9, Sugar 4.1, Protein 9.8
CRUNCHY CHOPPED SALAD
Encourage kids to learn essential kitchen skills with this crunchy salad made with pomegranate seeds. The recipe is easy for children aged seven to 11 to follow
Provided by Cassie Best
Categories Side dish
Time 20m
Yield Serves 4-6 (with leftover dressing)
Number Of Ingredients 20
Steps:
- Before you get started take a look at our chopping and knife skills guide. If your chopping board doesn't have anti-slip grips, lay a dampened tea towel or sheet of kitchen paper on the work surface, then place the board on top to stop it from slipping.
- Holding the lemon with your hand in the bridge position, cut the lemon in half. Push one half onto a citrus juicer, twist and squeeze to release the juice. Repeat with the second lemon half. Pour the juice into a jam jar or small bowl along with the oil.
- Add the mustard, honey and a good pinch each of salt and black pepper. Seal the jar and shake to combine, or whisk the ingredients together. Will keep covered in the fridge for up to a week.
- Cut the tomatoes in half by pinching each one between your thumb and a finger and carefully slicing through the middle with a small serrated knife. Cut each piece in half again to make quarters, then tip the tomatoes into a large bowl.
- Wipe down the chopping board, then cut the cucumber in half lengthways. Put the two halves cut-side down on the board so they don't roll around, then cut in half again along the length, so you have four chunky sticks of cucumber. Cut across the cucumber now to make little triangles, keeping your free hand in the claw position with your fingers tucked away from the blade of the knife. Tip the cucumber into the bowl with the tomatoes.
- Cut the hard stalk off the lettuces, then cut each lettuce in half and in half again to get four wedges. Working with one lettuce wedge at a time, hold the wedge with your hand in the claw position and chop it into small ribbons - the smaller, the better for this salad. Repeat with the remaining wedges and tip the lettuce into the bowl.
- Snip the cress straight into the bowl using kitchen scissors. Weigh out the pomegranate seeds using the scales and add these to the bowl. Repeat with the mixed seeds. Drizzle over roughly half of the dressing over the salad (you will have some leftover) and toss everything together to coat.
Nutrition Facts : Calories 133 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
MEXICORN SALAD
From a little cookbook put out by FHA/HERO in Texas, late '80's. I picked the cookbook up at a yard sale.
Provided by True Texas
Categories Low Protein
Time 10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine Mexicorn, green pepper, celery, onion, cucumber and tomato in bowl, mixing lightly.
- Add salad dressing and garlic salt, tossing gently.
- Refrigerate overnight.
Nutrition Facts : Calories 228.6, Fat 13.4, SaturatedFat 1.7, Sodium 620.3, Carbohydrate 28.2, Fiber 1.1, Sugar 6.8, Protein 3.4
MEXICAN-STYLE CORN SALAD
Throw together this simple, no-cook salad in 15 minutes flat for a colourful, speedy side dish
Provided by Chelsie Collins
Categories Side dish
Time 15m
Number Of Ingredients 7
Steps:
- Combine the sweetcorn, onion, tomatoes and coriander in a large bowl. Make the dressing by whisking the lime juice into the olive oil and add the honey. Season to taste and pour over the corn salad. Toss to coat everything before serving.
Nutrition Facts : Calories 165 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein
MEXICORN SALAD
Make and share this Mexicorn Salad recipe from Food.com.
Provided by Taxi Mom
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients except Fritos.
- Add just enough mayo to hold mixture.
- Cover and chill 2-4 hours.
- Before serving, toss crushed Fritos into mixture.
- I have ate this without the fritos and I think it is just as good.
Nutrition Facts : Calories 208.1, Fat 13, SaturatedFat 5.3, Cholesterol 24.2, Sodium 702.8, Carbohydrate 18.6, Fiber 1.1, Sugar 0.8, Protein 7.6
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