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Southwestern Salad Recipes

Category Mexican
Southwestern Chicken Salad
A quick, delicious and nutritious meal can be centered around a salad. This page contains southwestern salad recipes.
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August 3, 20107 found this helpful

This salad is spicy hot so if "hot/hot" is not your cup of tea, simply use one small jalapeno rather than two. You can also substitute the lemon with a lime for a slightly different flavor.

Ingredients:

Directions:

In a medium size bowl, combine beans, tomatoes, onions, jalapenos, and cilantro. Sprinkle with garlic salt and squeeze the juice from both lemons over the salad mixture. Gently stir, cover and refrigerate for 1 hour so flavors have time to blend.

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By Deeli from Richland, WA

Comment Was this helpful? 7

April 2, 2012
Great bean salad and a nice guacamole recipe to serve with corn chips. Since there is salsa in the salad, you can scoop up the salad with the corn chips and put a dollop of guacamole on the chip. Really good and good for you.

Ingredients:

Southweat Bean Salad
  • 1 15 1/2 oz. can of kidney beans, rinsed and drained
  • 1 15 1/2 oz. can of black beans, rinsed and drained
  • 1 15 1/2 oz. can of garbanzo beans, rinsed and drained
  • 3 celery ribs, thinly sliced
  • 1 red onion, thinly sliced
  • 1 large tomato, peeled, seeded and diced
  • 3/4 cup thick and chunky salsa
  • 1/4 cup oil
  • 1/4 cup lime juice
  • 1 1/2 tsp. chili powder (optional)
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  • 1 tsp. salt (optional)
  • 1 cup corn kernels
  • 1 1/4 cup thinly sliced olives
Guacamole:
  • 2 large Hass avocados
  • 2 Tbsp. medium salsa
  • 1 Tbsp. sour cream
  • 1/2 tsp. onion salt
  • 1/2 tsp. lime juice

Directions:

For salad: In a large bowl, combine kidney beans, black beans, garbanzo beans, celery, onion, tomato, corn and olives. Lift gently with hands several times to combine evenly.

In a small bowl, mix together salsa, oil, lime juice, chili powders and salt. Blend well. Pour over salad mixture and toss to coat.

Cover and refrigerate at least two hours to chill salad thoroughly. Toss again before serving.

For guacamole: Peel avocados and remove pits and mash avocados in bowl with lime juice (save avocado pits for planting a tree?). Add the salsa, sour cream and onion salt

Cover the top of the guacamole with plastic wrap where it is touching the guacamole to prevent browning while it waits in the refrigerator.

Serve both salad and guacamole with corn chips.

Source: Home cooking May 2005 Although I have added and deleted things from their original recipes, because I don't like spicy foods and I love olives.

By Robyn Fed from Tri-Cities, TN

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Comment Was this helpful? 4

By 0 found this helpful
September 20, 2011
I am not usually fond of bean salads, but I do love the 'southwestern' flavor of this one.

Ingredients:

  • 1 can kidney beans (15oz.)
  • 1 can black beans (15oz.)
  • 1 can garbanzo beans (15oz.)
  • 2 ribs celery, sliced
  • 1 med. red onion, diced
  • 1 med. tomato, diced
  • 1 cup frozen corn, thawed
  • Dressing:

  • 1 3/4 cup thick chunky salsa
  • 1/4 cup vegetable oil
  • 1/4 cup lime juice
  • 1 1/2 tsp. chili powder
  • 1 tsp. salt
  • 1/2 tsp. ground cumin

Directions:

Combine all beans in a bowl to rinse and drain. Add celery, onion, tomato, and corn. Mix all dressing ingredients well. Pour over bean mixture and toss to coat. Cover and chill at least 2 hours.

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Servings: 6-8
Prep Time: 15-20 minutes
Cooking Time: 0 minutes

By Robin from Washington, IA

Comment Was this helpful? Yes

April 19, 20050 found this helpful

Combine these four items:

  • 1 16-ounce can kidney beans, rinsed and drained
  • 1 15-ounce can black beans, rinsed and drained
  • 1 11-ounce can mexicorn, drained
  • 1/4 cup sliced green onions

Dressing:

  • 3 tablespoons salad oil
  • 3 tablespoons cider vinegar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 2 cloves garlic, minced
  • salt and pepper to taste

Directions:

Pour dressing over the first four ingredients. Cover, chill overnight and serve.

By Truerblue

Comment Was this helpful? Yes

June 28, 20040 found this helpful

This tasty salad is easy to put together and is full of flavor. Perfect to bring to a potluck or as a light meal.

Preparation Time: 15 Minutes

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Cooking Time: 10 To 15 Minutes

Ingredients:

Directions:

  1. Cook ground beef and onions in a large skillet until the beef no longer remains pink. Drain.
  2. Stir chili powder, oregano, and cumin into beef mixture; cook for 1 minute.
  3. Add beans, chickpeas, and tomatoes. Mix gently to combine.
  4. Combine lettuce and cheese in large serving bowl. Portion lettuce and cheese onto 4 plates. Add 1 cup of beef mixture on top of lettuce and cheese.
Servings: 4 (about 1/2 cup beef mixture, 1/2 cup lettuce and cheese mixture).

Per Serving:
Calories: 485
Total fat: 22 grams
Saturated fat: 9 grams
Cholesterol: 98 milligrams
Sodium: 411 milligrams

Comment Was this helpful? Yes
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