TEX-MEX CAULIFLOWER RICE SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add one 16-ounce bag riced cauliflower (4 cups) and season with salt and pepper. Cook, tossing, until crisp-tender, about 1 minute. Stir in 1 cup thawed frozen fire-roasted corn. Spread out on a plate and let cool. Toss in a serving dish with one 15-ounce can black beans (drained and rinsed) and 1 cup pico de gallo (drained), adding 2 to 4 tablespoons of the pico de gallo liquid as needed.
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 SALAD
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.
SOUTH TEX-MEX RICE
Provided by Trisha Yearwood
Categories side-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- In a large skillet set over medium heat, heat the oil until shimmering, about 2 minutes. Add the rice and serranos, and cook, continually stirring, until lightly browned, taking care not to burn the rice, 10 to 15 minutes.
- Add the stock (it will make a loud sizzling noise, so stand back a bit), the onion, tomato, cilantro, bell pepper, cumin, garlic, salt and pepper. Increase the heat to high and bring to a boil. Taste the juice with a spoon and season to your liking.
- Reduce the heat to low, cover, and simmer for 15 minutes. (Do not uncover during cooking.) Remove the serranos and discard. Fluff and serve, garnished will a little more cilantro.
CILANTRO-LIME CAULIFLOWER RICE
Brighten up your everyday cauliflower rice with the fresh flavors of cilantro and lime - a grain-free alternative to the traditional seasoned rice. Thawing the frozen "rice" in the microwave means this fast side dish comes together in a flash without skimping on flavors.
Provided by Food Network Kitchen
Time 15m
Yield 2 1/4 cups
Number Of Ingredients 8
Steps:
- Heat the olive oil in medium 10-inch skillet over medium heat. Add the onion and saute, stirring frequently, until softened and transparent, 3 to 5 minutes. Add the garlic and jalapeno, if using, and cook until fragrant, about 1 minute. Add the riced cauliflower and 1 teaspoon of salt. Remove from the heat and finish by adding the lime zest and juice and cilantro. Mix until incorporated.
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