Best Fiesta Salad W Lime Cilantro Vinaigrette Recipes

FIESTA SALAD

Steps:

• Toss black beans, corn, red pepper, cucumber, onion and cilantro in a large bowl.
• In a separate container mix the oil, lime juice, sugar and salt together until the sugar is dissolved.
• Pour the dressing on the salad and stir until everything is coated. Let the salad marinate in the fridge for about 1 hour.
• Serve cold.

LIME-CILANTRO VINAIGRETTE

Steps:

• Blend the lime juice, vinegar, and cilantro together in a blender until smooth. Add the brown sugar, garlic, and salt; blend again until smooth. Spoon the mustard into the mixture. Turn the blender on and slowly pour the olive oil into the dressing mixture in a thin stream; blend until thoroughly combined.

MEXICAN FIESTA SALAD

Steps:

• In a salad bowl, combine the first seven ingredients. In a small bowl, combine the salsa, sour cream and ranch dressing. Drizzle over salad and toss to coat.

CILANTRO LIME VINAIGRETTE {ZESTY MEXICAN SALAD DRESSING}

Steps:

• Measure ingredients into the bowl of a mini food processor (or blender). Pulse until well-blended and emulsified. Taste and adjust seasonings, adding more salt and pepper if necessary. (Alternatively, you may measure all ingredients into a jar with a tight-fitting lid and shake vigorously, OR whisk the ingredients together in a bowl.)
• Store leftovers in a sealed container in the refrigerator; allow to come to room temperature and shake well before using.

CHICKEN FIESTA SALAD

Steps:

• Rub chicken evenly with 1/2 the fajita seasoning. Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.
• In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat over medium heat until warm.
• Prepare the salad by tossing the greens, onion and tomato. Top salad with chicken and dress with the bean and corn mixture.

CILANTRO LIME VINAIGRETTE

Steps:

• Place the first ingredients in blender. While processing, gradually add oil in a steady stream.

FIESTA CHICKEN SALAD WITH LIME-CILANTRO VINAIGRETTE

Steps:

• For Vinaigrette: Combine first 4 ingredients in medium bowl. Gradually whisk in oil. Season with salt and pepper. For Salad: Combine all ingredients except cheese in large bowl. Toss with vinaigrette to coat. Top with cheese.

BLACK BEAN SALAD WITH LIME-CILANTRO VINAIGRETTE

Steps:

• Combine all ingredients, except avocados, in a large bowl and mix well. Toss with desired amount of dressing.
• Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados.
• Serve at room temperature.

JUNIOR LEAGUE- FIESTA CHICKEN SALAD W/ LIME CILANTRO VINAIGRETTE

Steps:

• For the vinaigrette, combine the shallots, lime juice, cilantro and garlic in a bowl and mix well. Whisk in the oil gradually. Season with salt and pepper. You may prepare up to 1 day in advance and store, covered, in the refrigerator. Bring to room temperature before serving.
• For the salad, combine the lettuce, cabbage, chicken, tomatoes, bell peppers, avocado, tortilla chips, corn, pumpkin seeds and onion in a bowl and toss to mix. Drizzle with the vinaigrette and mix well. Sprinkle with the cheese.

BARLEY LIME FIESTA SALAD

Steps:

• Bring the barley and water to a boil in a saucepan over high heat. Cover, reduce heat to low, and simmer until the barley is tender, about 30 minutes. Remove from heat, and chill in refrigerator.
• In a large salad bowl, combine the cooked barley, black beans, green and red bell pepper, corn, celery, red onion, carrot, chipotle pepper, 1 tablespoon of canola oil, salt, black pepper, and cumin until thoroughly mixed.
• In a separate bowl, whisk together the water, corn syrup, 1 tablespoon of canola oil, lime juice, lemon juice, cilantro, white vinegar, and onion powder; pour dressing over barley mixture, and toss to combine. Refrigerate salad until cold.