Spicy Mexican Summer Salad Recipe

Spicy Mexican Summer Salad Recipe
Looking for a good summer salad to serve at a Barbecue, potluck, picnic, or get together? Spicy Mexican Summer Salad is full of crunchy fresh vegetables: corn, jicama, grape tomatoes, red onion, jalapeno peppers, red bell peppers, and fresh cilantro, along with canned black beans and avocado; they’re tossed with a slightly spicy creamy dressing made easy with bottled red and green salsa. Together they make a colorful presentation.
This salad goes well with anything grilled; it also goes well with sandwiches in the picnic basket. Because yogurt is used instead of sour cream or mayonnaise in the dressing, the only real fat in the salad is from the avocado. The salad is fairly low-calorie, but definitely filling and most definitely delicious!

12 Servings

2 cups fresh corn, (about 4 ears) roasted and cut off the cob or 2 cups frozen
1 red bell pepper, cored, seeded, and diced
3 to 4 large jalapeno pepper, cored, seeded, and diced
1/2 cup red onions, finely chopped
1 15 oz. can black beans, rinsed and drained
1 bunch cilantro, finely chopped
2 cups jicama, diced
1 cup grape tomatoes, halved lengthwise
2 medium avocados, diced

1/4 cup medium salsa
1/4 cup salsa verde (tomatillo salsa)
1/3 cup Greek-style yogurt
1 tablespoon freshly squeezed lime juice
  1. Mix the salad ingredients in a large serving bowl.
  2. Whiz the dressing ingredients in a blender or MagicBullet until smooth; toss with the salad ingredients.
  3. Garnish with additional cilantro, if desired.

Amount Per Serving
Calories 168 Calories from Fat 53
Percent Total Calories From: Fat 32% Protein 14% Carb. 55%

Nutrient Amount per Serving
Total Fat 6 g
Saturated Fat 1 g
Cholesterol 1 mg
Sodium 138 mg
Total Carbohydrate 23 g
Dietary Fiber 2 g
Sugars 0 g
Protein 6 g

Vitamin A 53% Vitamin C 111% Calcium 0% Iron 10%

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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.