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Mexican Vegetarian Salad
» Everyday Mexican Vegetarian Salad
Everyday Mexican Vegetarian Salad Recipes
Give a special touch to your holiday feast with some spicy Mexican style vegetable salad. See this video that would definitely mesmerize you with refreshing colors from cabbage bell peppers and tomatoes. Watch the video to gear up for an amazing flavorful
Spicy Mexican Style Salad
GETTING READY 1. Preheat the oven at 350 degrees F. MAKING For making the tacos 2. Spray a tortilla with butter spray place on an inverted cup and again spray with the butter spray. 3. Spray another tortilla with the butter spray place in a regularly placed
MAKING 1.Mix the ingredients of both the salads in 2 different bowl and toss. SERVING 2. Serve or have during any meal of the day. 3. Follow with a soothing health drink.
Mexican Salad and Dill Salad
MAKING 1. Drain beans and empty into a large bowl. 2. Add onion and toss well. 3. In a small bowl combine oil vinegar lemon juice sugar chili powder salt garlic salt and pepper. 4. Whisk with a fork to blend. 5. Pour dressing over beans. FINALIZING 6. Cover
Bean Avocado Salad
MAKING 1 Line a large salad bowl with lettuce leaves keep aside. 2 In a food processor bowl with a slicing disc process the potatoes until sliced. 3 Then individually slice the onion celery green pepper and olives in the processor bowl. 4 Remove all the sliced
MAKING 1 In the bottom portion of an ovenproof steamer add 1 2 cup of water. 2 Now keep the top portion of the steamer over water. 3 In this arrange the green beans. 4 With a lid cover the steamer. 5 On high power microwave the beans for 4 minutes. 6 Now let
Three Bean Salad Vinaigrette
GETTING READY 1 In a large bowl add salad oil vinegar salt and pepper. Mix well. Add in the garbanzos red pepper and green onion. Toss lightly. Cover and refrigerate overnight. 2 Wash the spinach. Remove the stems and place the leaves in a plastic bag.
GETTING READY 1. Cut chayote into thin slices and in halves. 2. Discard its seeds and cut the slices into thirds. MAKING 3. Insert the chayote slices into 2 quarts boiling water. 4. Cook 1 minutes. 5. Drain the water after 1 minute and place the slices in cold
Chayote and Tomato Salad
MAKING For Dressing 1 Stone the avocado and peel. 2 In medium bowl using potato masher crush the avocado with lemon juice. 3 Stir in cream oil sugar salt and chilli powder and mix well. 4 Cover with plastic film and refrigerate for several hours or until well
Mexican Salad Bowl
MAKING 1 In a salad bowl mix all the vegetables. 2 Scatter chopped cilantro or parsley over it. 3 Add hot sauce lime juice and olive oil. Toss well. 4 Add salt and pepper and season. Toss again. SERVING 5 Serve immediately or serve chilled.
Mexican Chuck Vegetable Salad
GETTING READY 1. Use a vegetable parer to peel the strips of a cucumber lengthwise. Use the parer to make alternate patterns of white and green. 2. Make thin slices of cucumbers and place these in a bowl. 3. Add salt vinegar and oil. Mix well. Cover and
Mexican Cucumber Orange Salad Tray
MAKING 1 Using a knife cut avocados in half. Work around the pit and separate the 2 halves. 2 Remove the seed and carefully scoop out the flesh with a spoon. 3 Using a knife cut avocados into wedges. 4 In the center of a large platter pile the avocado pieces
Mexican Fiesta Salad
MAKING 1. In a small ziplock plastic bag mix together vinegar cilantro garlic powder cumin onion powder olive oil salt and pepper seal the bag and shake well to blend 2. Add zucchini green onions and squash seal the bag and allow to marinate in the
Mexican Marinated Squash
MAKING 1 Take jicama green pepper onion and cucumber in a bowl and mix them. 2 Add olive oil along with vinegar and oregano. Mix them well. 3 Pour the olive oil mixture over the vegetables and mix them. 4 Add salt and pepper. SERVING 5 Serve the dish in a
Pico De Gallo
MAKING 1 Line a serving plate with lettuce leaves. 2 In a food processor bowl with a metal blade process the onion until finely chopped. 3 Sprinkle 1 2 the onions over lettuce then top with the beans and rest of the onions. 4 In a processor bowl with a
Mexican Chefs Salad
1. To make the parcels slice the aubergines lengthways into 1 2 1 cm slices you need 8 slices in all lightly brush both sides with a little of the olive oil and season with salt and pepper. Heat a griddle pan or barbecue weather permitting over a medium heat
Chilli and Rosemary Aubergine Parcels with Smoky Mash
MAKING 1. In a jar combine paprika celery seeds dry mustard salt grated onion sugar vegetable oil and vinegar. 2. Cover the jar and mix it well. Chill the mixture for several hours before serving it. SERVING 3. Serve the dressing over salad.
Sweet Sour Dressing
1. Bring 1.5 litres of water to the boil in a large saucepan. While stirring the water constantly with a wooden spoon tip in the polenta in a steady stream. Lower the heat so the polenta isn t spluttering too much then cook stirring occasionally for 10 mins.
Griddled Polenta with Corn and Green Salsa
MAKING 1 In a salad bowl add all the ingredients. 2 Toss gently till well mixed. SERVING 3 Serve immediately.
1. Shred the lettuce coarsely and mix with the finely sliced onion. 2. Add cooked beans and toss with an oil and lemon juice dressing. 3. Decorate with a few leaves of mint.
Lettuce and Red Bean Salad
1. Combine cabbage tomatoes green onions jalapenos vinegar honey and salt in serving bowl mix well. Cover and chill at least 2 hours before serving. 2. Stir well immediately before serving.
Jalapeno Cole Slaw