Mexican Salad on Grilled Tortillas
A Mexican salad recipes easy to make, light and delightful. Simply mix together a tasty salsa, corn chips, sour cream and chopped Romaine lettuce.
For a light Mexican salad, layer cooked black beans on warm, whole-wheat tortillas. Sprinkle with a little cooked, lean ground turkey or beef and lots of chopped, very ripe tomatoes, Romaine lettuce finely diced onions and chopped cilantro.
Mexican Salad on Grilled Tortillas
Grilled flour tortillas are topped with a grilled corn, black bean, and avocado salsa; lightly dressed arugula; and slices
of perfectly ripe tomatoes.
2 large ears corn, husks and silks removed
4 large flour tortillas (each about 10 inches in diameter)
1 15-ounce can black beans, drained and rinsed
1 medium avocado, peeled, pitted, and cut into 1/2-inch dice
1 medium jalapeno chile, stemmed, seeded, and minced
2 tablespoons lime juice
2 tablespoons minced fresh cilantro leaves
6 cups packed arugula leaves
1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil
2 large ripe tomatoes (about 1 pound), cut crosswise into thin rounds
1. Light the grill. Grill corn, turning ears several times, until kernels are lightly charred, 8 to 10 minutes.
Transfer corn to cutting board to cool. Grill tortillas, turning once, until streaked with grill marks, about 1 minute. Set tortillas aside.
2. Combine black beans, avocado, chile, lime juice, cilantro, and salt to taste in medium bowl. Remove kernels from cooled
ears of corn by placing 1 end of each ear on cutting board and cutting downward with a chef's knife. Add corn kernels to bowl with
black bean salsa and toss to combine. Adjust seasonings.
3. Place arugula in medium bowl. Drizzle with 1 tablespoon oil and sprinkle with salt to taste. Toss to coat leaves.
4. Place tomato slices in another medium
bowl. Drizzle with remaining 1 1/2 teaspoons
oil and sprinkle with salt to taste.
5. Place 1 tortilla on each dinner plate.Spoon 1/4 of black bean salsa over each tortilla. Divide arugula evenly among tortillas.
Top each with several tomato slices and serve.
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Mexican Salad Recipes
Grilled Potato and Pepper Salad over Greens
The salad is served over greens for a satisfying but still light summer meal. You will need four 10-inch skewers for this recipe and a pot wide enough to hold them.
4 medium red potatoes (about 1 1/2 pounds), cut into 6 wedges (pieces should measure about 1 inch at thickest part)
1 medium red bell pepper, halved lengthwise, stemmed, and seeded
1 medium yellow bell pepper, halved lengthwise, stemmed, and seeded
2 tablespoons extra-virgin olive oil
8 medium green olives, pitted and chopped
1 tablespoon drained capers
1 tablespoon sherry vinegar
1 small garlic clove, minced
2 tablespoons minced fresh parsley leaves
Ground black pepper
8 cups baby spinach or other tender greens
1. Light the grill. Bring several quarts of water to a boil in large Dutch oven or other wide pot.
Thread the potato pieces onto 4 skewers. When water comes to a boil, add salt to taste and potato skewers.
Make sure skewers are fully submerged in water. Cook until potatoes are almost tender but not mushy, about 8 minutes.
2. Place pepper halves on baking sheet. With tongs, transfer skewers to baking sheet. Brush potatoes and pepper halves
with 1 tablespoon oil and season with salt to taste.
3. Grill potato skewers and peppers, turning once, until vegetables are streaked with grill marks, about 10 minutes. Holding
skewers with oven mitt, slide grilled potatoes into medium bowl. Cut grilled peppers into 1-inch pieces and add to bowl. Add
olives, capers, vinegar, garlic, parsley, and remaining 1 tablespoon oil to bowl. Toss to coat. Add salt and pepper to taste.
4. Divide spinach among four large plates. Spoon warm potato salad over the spinach and serve.
Mexican Food Recipes
Mexican Salad Recipe "Pico de Gallo" Magnificient served as a salad over a crisp tasty tortilla.
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Mexican Salad Recipes - Mexican Salad Over Grilled Tortillas
Mexican Salad Recipes - Grilled Potato and Pepper Mexican Salad