Spicy Tex Mex Salad Recipes

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

TEX-MEX PASTA SALAD

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.

SPICY TEX-MEX SALAD DRESSING

Steps:

• Mix ingredients, and chill until serving.

SWEET POTATO TEX-MEX SALAD

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.