MEXICAN VEGETABLE SALAD RECIPES

Name: Mexican-Style Vegetable Salad
Prep time: 12 min
Total time: 12 min
Yield: 4-6 serving(s)
Ingredients: 2 lbs ripe tomatoes (4 medium to large); 2 cups frozen corn kernels; 1/2 medium red onion (use the whole onion if flavor is very mild); 2 cucumbers, peeled and halved lengthwise; salt & freshly ground black pepper; 1 lime, juice of; 1 garlic clove, minced; 2 -4 jalapeno peppers, seeded and minced; 1 teaspoon pureed chipotle chile; 2 tablespoons finely chopped cilantro; 2 roasted red peppers, peeled and cut into 1/8-inch-wide strips (for garnish) (optional)

MEXICAN-STYLE VEGETABLE SALAD RECIPE - FOOD.COM

Mexican-Style Vegetable Salad Recipe - Food.com image

I love beans, rice, and calabacitas as much as the next person, but sometimes you want something lighter. This is perfect.

Total Time 12 minutes

Prep Time 12 minutes

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs ripe tomatoes (4 medium to large)
2 cups frozen corn kernels
1/2 medium red onion (use the whole onion if flavor is very mild)
2 cucumbers, peeled and halved lengthwise
salt & freshly ground black pepper
1 lime, juice of
1 garlic clove, minced
2 -4 jalapeno peppers, seeded and minced
1 teaspoon pureed chipotle chile
2 tablespoons finely chopped cilantro
2 roasted red peppers, peeled and cut into 1/8-inch-wide strips (for garnish) (optional)

Steps:

Cut the tomatoes vertically into 8 to 12 wedges each, depending on their size (or simply chop). Thaw the frozen corn in a colander. Slice the onion as thinly as possible. Seed the cucumbers and slice into 1/8-inch-thick slices.
To make the dressing, crush the garlic into a paste on a cutting board with the side of a chef's knife, or use a mortar and pestle. Combine the garlic, minced chiles, chipotle puree, and cilantro with the lime juice.
Place all the vegetables in a large bowl. Just before serving, drizzle the dressing over the top and stir gently to mix. Top with roasted pepper strips.
** Look for chipotle chilies canned in adobo sauce. Puree the whole can and store in a jar in the refrigerator. They keep quite a while and are perfect for jazzing up all manner of foods. Use sparingly, though -- it's hot!

Nutrition Facts : Calories 152.6, FatContent 1.3, SaturatedFatContent 0.3, CholesterolContent 0, SodiumContent 18.8, CarbohydrateContent 35.7, FiberContent 5.7, SugarContent 9.6, ProteinContent 5.9

MEXICAN SALAD | VEGETABLES RECIPES | JAMIE OLIVER RECIPES

Mexican Salad | Vegetables Recipes | Jamie Oliver Recipes image

Be brave with the lime juice and chilli in this Mexican salad, your taste buds'll thank you for it!

Total Time 15 minutes

Yield 4

Number Of Ingredients 9

Ingredients

½ small white cabbage
½ small red cabbage
1 small bunch radishes (about 10) trimmed and finely sliced
2 carrots peeled and finely sliced
1 big bunch fresh coriander (60g) leaves and stalks finely chopped
2 large jalapeno chillies (or other green chilli) to taste, finely sliced
1 red onion peeled and finely sliced
extra virgin olive oil
2-3 limes juice of

Steps:

1. This simple little salad can be quite extraordinary, but you’ve got to season it with that Mexican spirit by being brave with the lime juice, salt and chilli, until it’s singing in your mouth. It does a great job of waking up the other things it’s served with – a few spoonfuls of this next to a grilled chicken breast or pork chop would be an absolute celebration.
2. Veg-wise, the onion, coriander and white cabbage are non-negotiable, as they form the base of this salad, but feel free to have a play with the other ingredients and use things like fennel or asparagus. Basically whatever’s in season and available should be a nice addition.
3. The easiest and quickest way to make this is to use a food processor with a slicer attachment or a mandolin. If you don’t have either of those, use a speed peeler, or simply grate everything finely.
4. Shred your white and red cabbage into two separate piles. Put just the white cabbage into a large bowl with the radishes, carrots and most of the coriander. Mix everything together really well, then kick up the flavours by adding almost all the chopped chilli, the sliced red onion and a good few lugs of extra virgin olive oil. Add most of the lime juice and a good pinch of sea salt, then toss together and have a taste. Just keep adjusting everything, adding more fragrance with the coriander, heat with the last of the chilli and acid with another squeeze of lime juice, until it’s just right for you.
5. When you’re happy, fold in the red cabbage right before serving so it doesn’t stain everything, and tuck in.

Nutrition Facts : Calories 153 calories, FatContent 9.9 g fat, SaturatedFatContent 1.4 g saturated fat, ProteinContent 2.9 g protein, CarbohydrateContent 13.8 g carbohydrate, SugarContent 12.1 g sugar, SodiumContent 0.63 g salt, FiberContent 5.0 g fibre

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