Time 30m Yield 5 servings Number Of Ingredients 15 Steps:
Add all dressing ingredients to a blender, blend until smooth. In a large bowl add lettuce, peppers, cilantro, beans, onion, corn, green onion, and tomatoes. Top with prepared dressing; toss to coat. Enjoy!
Time 10m Yield 4-6 serving(s) Number Of Ingredients 9 Steps:
Mix all salad ingredients together in large serving bowl. Mix all dressing ingredients together in a cup or small bowl. Toss with dressing or serve on the side. If preparing ahead of time, wait to add chips so they stay crisp.
Time 30m Yield 8-10 servings. Number Of Ingredients 8 Steps:
In a large salad bowl, toss together the beans, green onions, tomato, avocado and half of the Catalina dressing. Top with cheese and then lettuce. Refrigerate. Just before serving, add corn chips to salad and toss. Serve with remaining dressing.
Time 35m Yield 8 servings Number Of Ingredients 12 Steps:
Combine all the ingredients, except the potatoes, in a medium bowl and season with salt and pepper, to taste. Place warm potatoes in a large bowl and pour the mixture over potatoes and mix well. Season again with salt and pepper, to taste.
Time 10m Yield 6 servings. Number Of Ingredients 8 Steps:
Place the greens in a large salad bowl. Top with corn and beans. , In a small bowl, combine the salad dressing and picante sauce; spoon over vegetables; toss to coat. Sprinkle with tortilla chips, cheese and tomatoes. Serve immediately.
Time 45m Yield 4 Number Of Ingredients 15 Steps:
Fill a large skillet with 1 inch (2.5 cm) of water. Add lemon slices, bay leaf, peppercorns and 2/3 of the thyme, and bring to boiling over high heat. Add chicken, reduce heat to low and simmer for 15-18 minutes, turning chicken once, until juices run clear and chicken is no longer pink. Remove chicken from liquid and set aside to cool. In a small skillet, stir together the paprika and remaining thyme over medium-low heat for 2 minutes. In a small bowl, whisk together the toasted paprika mixture, mayonnaise, sour cream, salt, ground pepper and nutmeg until evenly blended. Cube cooled chicken and transfer to a medium bowl. Add prepared dressing, corn, cilantro, orange pepper and jalapeno and toss until evenly coated. Serve warm, or refrigerate until ready to serve.
Time 30m Yield 8 Number Of Ingredients 13 Steps:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large bowl combine oil, lime juice, chili powder, cumin, salt and garlic. Stir in pasta and set aside to cool to room temperature, stirring occasionally. Stir in corn, beans, green pepper, red pepper and 1/2 of the cilantro leaves. Spoon onto a platter and garnish with tomatoes and remaining cilantro. Serve chilled or at room temperature.
Yield 1 serving Number Of Ingredients 11 Steps:
In a food processor, combine the avocado, lime juice, garlic, salt, and water. Pulse until smooth, then transfer to a large mason jar. Add the bell pepper, corn, cherry tomatoes, quinoa, black beans, and spinach and screw on the lid. Store in the refrigerator until ready to eat, up to 5 days. Give the mason jar a good shake to mix and use a fork or spoon to stir as needed. Enjoy!
Time 10m Number Of Ingredients 8 Steps:
Mix everything together and serve with your favorite salad dressing.
Time 2m Yield 1 serving(s) Number Of Ingredients 8 Steps:
In a small dish, combine all of the ingredients with 1 teaspoons water. Serve dressing alongside salad for easy dipping. Enjoy!
