Best Mexican Fiesta Salad Recipes

MEXICAN FIESTA PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a rolling boil; cook the rotini in the boiling water until the pasta is cooked through yet firm to the bite, about 8 minutes. Drain. Rinse under cold running water until completely cooled; drain thoroughly.
• Whisk the salsa, mayonnaise, sour cream, black beans, Mexican-style corn, red bell pepper, green onions, black olives, garlic powder, cumin, cilantro, salt, and pepper together in a large bowl; add the cooled pasta and stir to coat evenly. Cover the bowl with plastic wrap and refrigerate 2 hours to overnight before serving.

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.

FIESTA MEXICAN CORN SALAD

Steps:

• In a large bowl, combine the corn, tomatoes and olives. In a small bowl, combine the seasoning mix, oil, vinegar and water; pour over corn mixture and toss to coat. Chill several hours before serving.

MEXICAN FIESTA PASTA SALAD AND DRESSING

Steps:

• Cook fusilli pasta according to package directions, until just tender but firm to the bite.
• Drain pasta and rinse with cold water to cool.
• Transfer drained pasta to a large bowl.
• Add 1 1/2 Tablespoons olive oil and mix thoroughly to coat.
• Add diced tomatoes, corn kernels, carrot strips and chopped onions; toss well.
• In a small bowl, whisk together mayonnaise, Dijon mustard, and fresh lime juice.
• Mix in minced jalapenos, chili powder, ground cumin and chopped cilantro.
• Add dressing to pasta mixture and mix well to blend.
• Season to taste with salt and pepper.
• Chill at least 1 hour before serving.

MEXICAN FIESTA LAYERED SALAD

Steps:

• Layer and pack lettuce lightly into the bottom of a glass bowl.
• Continue layering with each ingredient finishing with the beans (they don't have to be Mexican flavoured!
• Mix sour cream and mayo with Taco seasoning and garlic, spread in an even layer over top your other layers right to the edge to seal everything.
• Top with cheese, then cooked crumbled bacon bits, green onions and optional olives and jalapeños.
• ENJOY!

MEXICAN FIESTA SALAD PIZZA

Steps:

• 1. Preheat oven to 375 F. Unroll crescent dough; separate into 16 triangles. Arrange 14 of the triangles in a circle in a lightly floured round pan or stone with wide ends even with edge of baking stone and points toward the center. Place the remaining two triangles in the center, pinching seams to seal. Roll dough to create a smooth surface. Bake 15-18 minutes or until golden brown, remove from oven; cool completely. 2. In a 12in. Skillet, cook ground turkey over heat 10-12 ,inured or until no longer pink, breaking turkey into crumbles, drain if necessary. 3. Combine salsa, seasoning mix and garlic in a medium bowl; mix well. Add to turkey in skillet; toss to coat. Spread sour cream over crust. Spoon turkey mixture over sour cream. Top with lettuce, tomatoes, onions, cheese and olives. Serve immediately with additional salsa, if desired.

MEXICAN FIESTA SALAD

Steps:

• 1. Tear lettuce into bite size pieces and put in a large bowl. Add the chopped tomato, celery, and carrots. Toss lightly. Add the corn and beans; toss to evenly distribute. Combine the salsa, sour cream, and salad dressing in a small bowl. Drizzle half to three-quarters of the mixture over the salad and gently toss to evenly coat. Add remaining dressing mixture if desired, depending on how much dressing you prefer. Serve immediately with extra salsa and taco sauce on the side for those who prefer the extra flavor.