Mexican Flag Salad Recipes

EVERYDAY MEXICAN SALAD

Everyday Mexican Salad image

This delicious Everyday Mexican Salad recipe is quick and easy to make, totally customizable with your favorite ingredients, and it can work perfectly as a side salad or main dish! See notes above for possible ingredient variations.

Provided by Ali

Time 15m

Number Of Ingredients 13

Ingredients

5 ounces mixed spring greens (or whatever greens you prefer)
1 ripe avocado (peeled pitted and sliced)
half a small red onion (peeled and thinly sliced)
1 cup halved cherry tomatoes
2/3 cup roughly-chopped fresh cilantro
1/3 cup pepitas
optional: 1/2 cup crumbled queso fresco or cotija cheese
3 tablespoons avocado oil or olive oil
1 tablespoon fresh lime juice (or red wine vinegar)
1/2 teaspoon fine sea salt
1/2 teaspoon ground cumin
1/4 teaspoon freshly-cracked black pepper
1 small clove garlic (pressed or minced (or 1/2 teaspoon garlic powder))

Steps:

Whisk all ingredients together in a bowl (or shake together in a mason jar) until combined. Use immediately or refrigerate in a sealed container for up to 3 days.
Combine all ingredients in a large salad bowl, drizzle evenly with the salad dressing, and toss until evenly combined. Serve immediately and enjoy!

ELOTE SALAD

Elote Salad image

This delicious elote salad turns Mexican street corn into a salad! It's creamy, smoky, salty, and absolutely irresistible.

Provided by Sonja Overhiser

Categories Salad

Time 30m

Number Of Ingredients 8

Ingredients

6 ears corn or 5 cups corn kernels*
1 green onion
3 tablespoons cilantro, finely chopped
3 tablespoons mayonnaise
2 tablespoons lime juice
1/2 cup crumbled Cotija cheese, queso fresco, or feta cheese
1/2 teaspoon chili powder
1/4 teaspoon each garlic powder, cumin, and kosher salt (or more salt to taste)

Steps:

For grilled corn, heat a grill to medium high heat (375 to 450 degrees Fahrenheit). Shuck the corn. Use your hands to rub oil on each corn cob evenly. Place the corn directly on the grill grates and cook until it begins to blacken, then turn. Cook about 12 to 15 minutes total, until blackened on all sides.
Sautéed: Use 5 cups fresh or frozen corn kernels and sauté for a minute or two in butter in a medium skillet.
Find a bundt pan, or large rimmed baking sheet or pan. Place the corn into the hole in the bundt pan or hold the corn vertically inside the baking sheet, then use a chef's knife to slice down and remove the corn from the cob. The sides of the pan catch the kernels that fly when cutting. See How to Cut Corn off The Cob for more.
Thinly slice the green onion. Finely chop the cilantro.
In a medium bowl, mix together the mayonnaise, lime juice, chili powder, garlic powder, cumin, and kosher salt.
Mix together the grilled corn, vegetables, and dressing. If desired, top with a sprinkle more cheese crumbles.

Nutrition Facts : Calories 169 calories, Sugar 7.1 g, Sodium 174 mg, Fat 9.2 g, SaturatedFat 3 g, TransFat 0 g, Carbohydrate 20.1 g, Fiber 2.1 g, Protein 5.2 g, Cholesterol 14 mg

MEXICAN FLAG SALAD

Mexican Flag Salad image

Make and share this Mexican Flag Salad recipe from Food.com.

Provided by Spongebob Chefpants

Categories < 30 Mins

Time 20m

Yield 1 salad, 5-8 serving(s)

Number Of Ingredients 11

Ingredients

2 (15 1/2 ounce) cans great northern beans, drained and rinsed (white beans)
3 fresh jalapenos, seeded and chopped
2 pints fresh grape tomatoes, chopped in half
1 green bell pepper, seeded and chopped
4 tablespoons rice wine vinegar
2 large garlic cloves, crushed and chopped
1 tablespoon grapeseed oil
2 tablespoons fresh lime juice
1/4 teaspoon Lawry's Seasoned Salt
1/4 teaspoon pepper
2 1/2 teaspoons sugar

Steps:

In a large bowl; mix your beans, jalapenos, tomatoes, and bell pepper.
In a small bowl; whisk together rice wine vinegar, garlic, oil, lime juice, Lawry's, pepper, and sugar.
Pour the marinade into the bean mixture and toss to coat.
Chill then enjoy!

Nutrition Facts : Calories 230, Fat 3.8, SaturatedFat 0.5, Sodium 14.6, Carbohydrate 39.2, Fiber 11.6, Sugar 3.1, Protein 12.9

MEXICAN SALAD

Mexican Salad image

Provided by Rachael Ray : Food Network

Categories appetizer

Time 12m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 ripe avocados
3 vine-ripe tomatoes
1/2 sweet onion, sliced
Chopped cilantro, about 2 tablespoons
2 limes
Coarse salt
Extra virgin oil, for drizzling

Steps:

Cut avocados in half, working around the pit. Separate the 2 halves. Remove pit and scoop out avocado flesh with a spoon. Wedge avocados and pile in the center of a large platter. Seed and wedge tomatoes and arrange around the avocados. Spread sliced onion over platter. Sprinkle platter with cilantro. Squeeze the juice of 2 limes evenly over vegetables. Season with coarse salt. Drizzle platter with oil and serve.

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