Time 15m Number Of Ingredients 11 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.
Time 2h30m Yield 16 Number Of Ingredients 14 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.
Time 10m Yield 4 servings. Number Of Ingredients 10 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.
Time 35m Yield 6 servings Number Of Ingredients 16 Steps:
For the dressing: Mix together the mayonnaise, milk, sour cream, parsley, cilantro, chili powder, cumin, hot sauce, garlic and salt and pepper to taste in a medium bowl. Set aside. For the salad: Prepare a grill pan or grill for medium-high heat. Grill the corn until nice and golden, with good grill marks on the kernels, 10 to 12 minutes. Allow to cool a bit, then cut the kernels off the cobs. Add all the salad ingredients to a bowl in layers: first the lettuce, followed by the tomatoes, corn, red onions, cheese and tortilla chips. Pour the dressing into a small serving bowl and serve alongside the salad.
Time 15m Yield 4 serving(s) Number Of Ingredients 17 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!
Time 40m Yield 4 Number Of Ingredients 9 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.
Time 10m Yield 8-10 servings. Number Of Ingredients 8 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.
Time 30m Yield 1 serving(s) Number Of Ingredients 6 Steps:
Grill chicken breast all the way until cooked. While chicken is cooking, heat up salsa on stove. Place refried beans in a microwave safe bowl and heat about 1 minute or until hot. Once chicken is no longer pink, slice into strips and mix into the salsa. Place the lettuce shreds on plate, and layer the hot beans on top. Top the beans with the chicken salsa mixture and spoon on the sour cream on to. Serve with a side of your favorite rice and garnish with sliced green onion.
