Best Mexican Summer Salad Recipes

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MEXICAN SUMMER SALAD



Mexican Summer Salad image

Provided by Marcela Valladolid

Categories     appetizer

Time 13m

Yield 4 to 6 servings

Number Of Ingredients 11

2 teaspoons whole cumin seeds
2 teaspoons whole coriander seeds
1 chile de arbol (with seeds) torn into very small pieces or 1/2 teaspoon chili flakes* see Cook's Note
1/4 cup pine nuts
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
3/4 cup pitted and halved black kalamata olives
3/4 cup pitted and halved green olives
3/4 cup halved assorted colored cherry or grape tomatoes
1/4 cup chopped fresh cilantro leaves
8 ounces Mexican Cotija or feta cheese, cubed

Steps:

  • In a small, dry skillet, toast the cumin seeds, coriander seeds, chile, and pine nuts over medium-high heat, stirring constantly, until fragrant, about 3 minutes. Transfer the dressing to a serving bowl and whisk in the olive oil. Season with salt and pepper, to taste.
  • Add the olives, tomatoes, cilantro and cheese. Toss gently to combine and serve.
  • *Cooks Note: The dried chile can also be cut into small rings using scissors.

EASY SUMMER "MEXICAN" BUTTER BEAN SALAD



Easy Summer

This is a great, quick, fresh tasting salad with a Mexican "flair" that's easy to whip-up for cookouts or picnics or anytime you're grilling. I got it originally from gloryfoods.com, but have modified it slightly(mainly less oil, more cayenne). It's a terrifc way to use the cukes from your garden and your homegrown tomatoes could easily be used in place of the grape tomatoes. Cannellini beans, garbanzo beans or black-eyed peas can be substituted for the butter beans. Frozen vs canned is a matter of preference.

Provided by nanpie

Categories     Corn

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 teaspoon minced garlic (or more to taste)
1/3 cup canola oil or 1/3 cup olive oil
1/2 teaspoon ground cumin
1/2 teaspoon ground cayenne pepper
2 limes, juice of
1 teaspoon black pepper
1 teaspoon salt
2 (15 ounce) cans butter beans, drained and rinsed
1 (15 ounce) can whole kernel corn, drained
1 large cucumber, peeled and diced
1 cup diced red onion
2 cups grape tomatoes, halved
1 cup cilantro leaf, coarsely chopped

Steps:

  • Add garlic, oil, cumin, cayenne, lime juice, pepper and salt to large mixing bowl.
  • Wisk well.
  • Add all other ingredients.
  • Mix well to coat all ingredients with the dressing.
  • Cover.
  • Refrigerate until chilled.
  • Stir well before serving. Serve cold.

Nutrition Facts : Calories 303.1, Fat 13.6, SaturatedFat 1.1, Sodium 991.8, Carbohydrate 41.2, Fiber 8, Sugar 4, Protein 8.9

SUMMER MEXICAN CORN SALAD



Summer Mexican Corn Salad image

I found this in a Schwan's food catalog and I tried it. We all loved it and the beauty of it is that you can add your own tastes to it or leave some out...whatever floats your boat..lol. I have made it with half mayonnaise and half miracle whip because my son loves miracle whip and we don't. The recipe is versatile and very good. Total time of 40 minutes includes chilling time.

Provided by OceanLuvinGranny

Categories     Corn

Time 50m

Yield 1 Salad, 6-8 serving(s)

Number Of Ingredients 10

4 cups sweet corn, drained and chilled (I have used the canned mexicorn a couple of times for that real southwest flavor)
1/2 cup diced green pepper
1/2 cup diced red bell pepper
1/2 cup diced red onion
1/2 cup thinly sliced celery
3/4 cup avocado, peeled and chopped
1 cup mayonnaise
1 cup shredded cheddar cheese
1/2 cup diced tomato
1 cup crushed chili cheese flavor lay's Fritos corn chips

Steps:

  • Combine corn, peppers, onion, celery, cheese and mayonnaise.
  • Cover and refrigerate 30 minutes or until chilled.
  • Stir in crushed chips, diced tomatoes and avocado just prior to serving.

SUMMER MEXICAN SALAD WITH CITRUS DRESSING RECIPE - (4/5)



Summer Mexican Salad with Citrus Dressing Recipe - (4/5) image

Provided by ForkAndTheCork

Number Of Ingredients 24

Vinaigrette:
2 large sweet potatoes, peeled and chopped
1 tablespoon olive oil
Salt and pepper, to taste
Romaine lettuce, chopped
1 (15 oz) black beans, rinsed and drained
1 large tomato, chopped
1 cup corn (fresh, frozen, or canned-rinsed and drained)
1 large avocado, sliced
1 cup chopped purple cabbage
1/2 cup chopped cilantro
1/4 cup chopped green onion
1 cup pre-cooked edamame
1/2 tsp cumin
1/2 tsp coriander
Dash cayenne pepper
1 clove of garlic, minced
2 tbsp fresh orange juice
1/4 tsp orange zest
2 tbsp fresh lime juice
1/4 tsp finely grated lime zest
1/2 tbsp agave syrup or honey
2 1/2 tbsp olive oil
Sea Salt and Freshly cracked Pepper, to taste

Steps:

  • 1. Preheat oven to 400 degrees F. Place the chopped sweet potatoes on a large baking sheet. Drizzle with olive oil and toss. Season with salt and black pepper, to taste. Place sheet in the oven and roast for 20 minutes. Using a spatula, toss the sweet potatoes. Roast for an additional 15 minutes or until the sweet potatoes are tender. Remove from oven and set aside. 2. Place chopped lettuce in a large bowl. Top lettuce with roasted sweet potatoes, black beans, tomatoes, corn, avocado, purple cabbage, cilantro, edamame, and green onion. For the dressing: Combine the cumin, coriander, cayenne, orange juice, orange zest, lime juice, lime zest, olive oil, sea salt, and freshly cracked pepper, to taste together in a bowl. Whisk until well combined. Set aside. Dress the salad as desired.

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