Mexican "style" salad?

[tuff2000]

I would like to make a "mexican style" main dish salad for dinner tonight. I am trying to use up the rest of my roasted chicken. Does anyone have any favorites? I have been "eyeing" the Black Bean-Taco Salad with Lime Vinaigrette from July 2000. I'll post it here. But if anyone has any tasty ideas, I would love to know:)Thank you,

Black Bean-Taco Salad with Lime Vinaigrette
From Cooking Light


With chicken, cheddar cheese, and black beans, this Southwestern-influenced salad needs nothing on the side except some iced tea. Fresh lime gives it a citrusy counterpunch.

Vinaigrette:
1/4 cup chopped seeded tomato
1/4 cup chopped fresh cilantro
2 tablespoons olive oil
1 tablespoon cider vinegar
1 teaspoon grated lime rind
1 tablespoon fresh lime juice
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon black pepper
1 garlic clove, peeled

Salad:
8 cups thinly sliced iceberg lettuce
1 1/2 cups chopped ready-to-eat roasted skinned, boned chicken breast (about 2 breasts)
1 cup chopped tomato
1 cup chopped green bell pepper
1 cup finely diced red onion
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
1 (15-ounce) can black beans, rinsed and drained
4 cups fat-free baked tortilla chips (about 4 ounces)

To prepare vinaigrette, combine first 11 ingredients in a blender or food processor; process until smooth.
To prepare salad, combine lettuce and remaining ingredients except chips in a large bowl. Add vinaigrette; toss well to coat. Serve with chips.

Yield: 4 servings (serving size: about 2 cups salad and 1 cup chips)

NUTRITION PER SERVING
CALORIES 402 (28% from fat); FAT 12.6g (sat 3.2g, mono 6.5g, poly 1.9g); PROTEIN 24.5g; CARB 51.6g; FIBER 8g; CHOL 35mg; IRON 3.6mg; SODIUM 861mg; CALC 236mg;

Cooking Light, JULY 2000

[Molli526]

This is really good, and you could add the chicken easily.


* Exported from MasterCook *

Mexican Pasta Salad

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces pasta -- short chunky pasta such as small shells, orechiette, or penne, used spirals
1 cup corn kernels -- fresh or frozen
3 scallions -- minced
1 cup bell peppers -- red, green, yellow, or mixture
1 1/2 cups black beans, canned -- pinto beans or kidney beans, (15 oz can, drained, rinsed)
1 cup tomatoes -- chopped
1/4 cup Olives -- Spanish, sliced
2 teaspoons olive oil
3 tablespoons fresh lemon juice -- or a combination with lime juice
2 teaspoons ground cumin
2 tablespoons chopped fresh cilantro
1/2 teaspoon ground black pepper
salt to taste
grated low-fat Cheddar cheese-- (optional)
(we didn't use)
red salsa-- (optional) (we didn't use)

Bring larged covered pot of water to a boil. Cook the pasta about 10 minutes, until al dente. Add the corn during the final 2 minutes of cooking. Drain pasta and corn, rinse with cold water, and set aside to drain for a few minutes.

Meanwhile, combine the scallions, bell peppers, beans, tomatoes, olives, olive oil, lemon or lime juice, cumin, cilantro, and black pepper in large bowl. Mix in the pasta and corn, add salt to taste. If desired, top each serving with a tbsp of grated Cheddar and a spoonful of salsa. Serve immediately or chill to serve later.


Source:
"Moosewood Low Fat Favorites"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 309 Calories; 4g Fat (12.5% calories from fat); 12g Protein; 56g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 311mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat.

NOTES : Per 10-oz serving: 289 calories, 12.2 g protein, 4.7 g fat, 52.2 g carbohydrates, 0 mg. cholesterol, 357 mg. sodium, 4.1 g total dietary fiber
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[swquilts]

Here's one I've made, you can just add in some chicken:

Mexican Pasta Toss

1 lb pasta, any shape
1 can Mexican tomatos (with green chilis, and do not drain)
1 can black beans, drained and rinsed
1 can Mexi corn, drained (Green Giant makes it)
1/2 cup green onions
2 TB cilantro (I always add more)
1 cup Mexican cheese blend
Cumin and chili powder to your taste

Prepare pasta as directed on package. Mix together tomatos, beans, corn, green onions in a large bowl. Add pasta and finish with remaining ingredients. Serve at room temperature.

Its really good if it gets a chance to sit for awhile before serving, give the flavors a chance to meld.

[Linda in MO]

I copied this from the recipe zaar yesterday...

* Exported from MasterCook *

chicken and black-bean salad with spicy ranch dressing

Recipe By :recipe zaar
Serving Size : 0 Preparation Time :0:00
Categories : Chicken Salad Main Dish Salad


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup low-fat mayonnaise
1/4 cup low-fat sour cream
1/2 cup chopped cilantro
1 teaspoon grated lime zest
3 tablespoons lime juice
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
3/4 teaspoon salt
12 ounces cooked chicken breast -- cut into 3/4 inch
cubes (3 cups)
1 can black beans -- (15.00 ounces)
rinsed and drained
2 ears corn -- cooked and cut from
cob
1 red bell pepper -- diced
1/4 cup diced red onions
2 heads bibb lettuce -- separated into
leaves

1. stir together mayonnaise, sour cream, cilantro, lime zest, lime juice, cumin, ground red pepper, and salt in a large bowl; gently stir in chicken, beans corn, bell pepper,and onion.

2. divide lettuce evenly among four plates and top with chicken salad.

NOTES : Summer salad recipe from Redbook magazine.

[tuff2000]

WOW! You guys are fast. Thank you so very much:)

[Linda in MO]

This one also looks good...

* Exported from MasterCook *

Guacamole Chicken Salad

Recipe By : Kay Henderson at cl bb
Serving Size : 0 Preparation Time :0:00
Categories : Chicken Salad Main Dish Salad


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 small corn tortillas
1 medium-size avocado -- peeled and pitted
2 tablespoons lime juice
1/2 cup skim milk
1/3 cup buttermilk
2 tablespoons chopped fresh cilantro
2 tablespoons chopped green onion
1/4 tablespoon salt (or less -- your call)
5 drops hot pepper sauce
2 cups shredded iceberg lettuce
2 cups shredded cooked chicken breast
1 large sweet red pepper -- cut into strips
1 jar baby corn -- (6.3 ounces)
drained

1. Heat oven to 350 degrees.

2. Wrap tortillas in foil. Heat in 350 degree oven for 10 minutes.

3. Puree avocado and lime juice in food processor. With motor running, add skim milk and buttermilk.

4. Transfer mixture to small bowl. Stir in cilantro, onion, salt and hot pepper sauce. Cover surface directly with plastic wrap. Refrigerate until serving.

5. Place equal amounts of lettuce, chicken, red pepper and corn on each warmed tortilla. Top with guacamole dressing. Garnish with avocado slice, if desired. Serve immediately.

Note: For thinner dressing, add more skim milk, a tablespoon at a time.

Makes 4 servings.

Pony's notes:
I made it for dinner last night and DH and I loved it!!!

We used a sun dried tomato tortilla and a HUGE avocado. It was not a hass avocado, I had never used one of these before. It was not as rich as a hass, so I was trying to find a recipe besides guacamole.

I followed the recipe exactly, except I did not have roasted chicken. I had one large chix breast and I broiled it w/ a little bit of sea salt, pepper, garlic and cumin. The guacamole sause was a tad runny and messy, but such a great spread for sandwiches and wraps. It was a refreshing flavor. Next time, I would roast the red pepper, b/c I prefer the flavor. DH said it would taste good w/ feta, but I preffered it as is. This would be a good picnic sandwich and just add the sauce when you are ready to eat. The sauce can be made by itself and used for burritos,

[ande]

I love that one you posted (the black bean-taco-lime thing). We've made it several times and really love it, the dressing makes it really yummy.

Anita

[Terrytx]

The Southwestern Salad Bar from the June issue was good.

[funnybone]

There's a Black Bean Salad in the new Penzey's catalog (summer 2004). Since it uses ancho chip pepper, mexican oregano and chipotle pepper, I's call it Mexican. Let me know if you want or need the recipe. I am actually headed out to Penzey's :D :D in a few minutes, but I can post it later today.

[tuff2000]

The "black bean salad" would be great. Thank you everyone. We went with the Southwestern Salad Bar from June2004. I don't think we could get enough. Between its sweetness from the roasted red peppers, lime juice, & mango, to the crunchiness of the tortilla chips and radishes, this was the perfect meal for a hot night in Florida. Thank you again

[funnybone]

Here it is. I don't plan on cooking the beans and ham shank though - too lazy. I'll be using canned beans and add some smoked ham to it.


Black Bean Salad

A colorful main dish salad that bursts with flavor. Great for picnics and pot lucks - the flavor is even better if made a day ahead, which is sometimes nice if you want time for other things on the day of the party. This salad can certainly be made meat free, but cooking the beans with the ham shank does give the salad an extra delicious bit of smoky flavor. Chipotle Pepper can be used to add the smoky flavor as well as heat.

Salad:
2 12 oz. bags dry black beans
1 large smoked ham shank
2 TURKISH BAY LEAVES
1 large red onion
2 ripe avocados
1 pint (2 cups) cherry tomatoes, quartered
Dressing:
3 TB. water
2 tsp. GROUND ANCHO CH1LI PEPPER
2 tsp. CILANTRO
1 tsp. GROUND CUMIN
2 tsp. GRANULATED GARLIC
1/2 tsp. MEXICAN OREGANO
1/2 tsp. GROUND CHIPOTLE PEPPER (to taste-1/2tsp. isn't too hot for most folks)
1/2 Cup corn oil
1/4 Cup fresh lime juice (2 good sized limes)
1 TB. sugar
1 tsp. salt (to taste)


Rinse beans and pick out any extra plant stuff and floating shells. Place in a large pot with 2 quarts of water, the ham shank and the TURKISH BAY LEAVES. If you are going to chop up the ham meat and add it to the salad, simmer the shank in the water by itself for one hour, remove the meat from the snank and set aside. Put the shank back in the water and add the beans. Cooking the shankwith black beans will turn it black, which isn't a particularly appetizing color for ham. Bring the water to a boil, skim off any foam that has risen to the top, then reduce heat to low and simmer for an hour and fifteen minutes to an hour and a half. Pull a bean out after 1 hr. 15 minutes, if it isn't tender, keep cooking. When done, remove from heat, drain and rinse lightly just to stop cooking, set aside.

Prepare the dressing by mixing the water with all of the spices, let stand 5 minutes. Whisk the spices with corn oil, lime juice, sugar and salt. Mince the onion, dice the avocado and quarter the cherry tomatoes. Chop the ham from the shanks if using. Place in a large bowl with beans and dressing, toss to coat. Cover and refrigerate until ready to serve. Toss again before eating.

Yield: 1 large bowl. Prep, time: 10 minutes. Cooking time: approximately 1 hour 15 minutes.

Penzeys - Summer 2004
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