Mexicali Rose Taco Salad

Mexicali Rose Taco Salad Recipe - Authentic Mexican Cuisine

Region / culture: Mexico | Preparation time: 15 minutes | Cooking time: 0 minutes | Servings: 4

Introduction

Mexicali Rose Taco Salad is a delicious and refreshing salad that is perfect for a light lunch or dinner. Packed with fresh vegetables, beans, and a zesty dressing, this salad is sure to satisfy your taste buds.

History

This recipe is inspired by the flavors of Mexican cuisine, with a twist of Tex-Mex influence. The combination of beans, corn, avocado, and spicy jalapeños creates a vibrant and flavorful salad that is both satisfying and nutritious.

Ingredients

1 head red leaf lettuce, rinsed
15 oz (425 g) can black or navy beans, drained and rinsed
15.25 oz (432 g) can corn, drained
6 oz (170 g) can pitted black olives, drained
1 bunch scallions, cut into 1 inch lengths
2 medium-sized tomatoes, thinly sliced
1 ripe avocado, peeled and thinly sliced
1 cup loosely packed fresh coriander leaves
1 to 2 jalapeño chiles, thinly sliced, for garnish
Dressing
0.5 cup olive oil
juice of 0.5 lime
1 tsp chili powder, or to taste
3 tbsp taco sauce
1 tbsp granulated sugar, or to taste
salt and freshly ground black pepper, to taste

How to prepare

1. Dry the lettuce leaves, trim off tough ends, and line the salad bowl with the leaves.
2. In a mixing bowl, combine the beans, corn kernels, scallions, and tomatoes. Toss to combine. Add avocado and coriander leaves, and gently stir in.
3. To make the dressing, combine the ingredients in a bowl and beat together to combine. Toss the salad ingredients with the dressing.
4. To serve, scoop the bean mixture into the salad bowl. Garnish with sliced jalapeños.

Variations

Add grilled chicken, shrimp, or tofu for added protein.
Swap out the black beans for kidney beans or pinto beans.
Top the salad with shredded cheese, sour cream, or guacamole for extra flavor.

Cooking Tips & Tricks

Be sure to rinse the beans and corn thoroughly to remove any excess salt or preservatives.

- For a spicier salad, add more jalapeños or a dash of hot sauce to the dressing.

- To make the salad more filling, add grilled chicken or shrimp on top.

Serving Suggestions

This salad can be served as a main dish for lunch or dinner, or as a side dish alongside grilled meats or seafood. It pairs well with a side of tortilla chips or warm cornbread.

Cooking Techniques

Be sure to toss the salad ingredients gently to avoid crushing the avocado slices.

- Adjust the seasoning of the dressing to suit your taste preferences.

- Serve the salad immediately after tossing to prevent the lettuce from wilting.

Ingredient Substitutions

Use any type of lettuce or mixed greens in place of red leaf lettuce.

- Substitute canned beans with cooked dried beans for a fresher taste.

- Use fresh corn kernels in place of canned corn for a seasonal twist.

Make Ahead Tips

You can prepare the salad ingredients ahead of time and store them separately in the refrigerator. Toss with the dressing just before serving.

- The dressing can be made in advance and stored in an airtight container in the refrigerator for up to a week.

Presentation Ideas

Serve the salad in a large salad bowl or on individual plates for a more elegant presentation. - Garnish the salad with additional coriander leaves, sliced jalapeños, or a sprinkle of chili powder for a pop of color.

Pairing Recommendations

This Mexicali Rose Taco Salad pairs well with a cold beer, a glass of white wine, or a refreshing margarita.

- Serve the salad alongside grilled chicken, steak, or fish for a complete meal.

Storage and Reheating Instructions

Store any leftover salad in an airtight container in the refrigerator for up to 2 days.

- Do not freeze the salad, as the lettuce and avocado will become mushy when thawed.

- To reheat, simply let the salad come to room temperature before serving.

Nutrition Information

Calories per serving

Each serving of this Mexicali Rose Taco Salad contains approximately 300 calories, making it a light and satisfying meal option.

Carbohydrates

This Mexicali Rose Taco Salad is a great source of carbohydrates, with the beans, corn, and avocado providing a healthy dose of fiber and energy.

Fats

The avocado and olive oil in this salad provide healthy fats that are essential for heart health and overall well-being.

Proteins

The beans in this salad are a good source of plant-based protein, making it a great option for vegetarians or those looking to add more protein to their diet.

Vitamins and minerals

This salad is rich in vitamins and minerals, with the tomatoes providing vitamin C, the avocado offering vitamin E, and the coriander leaves adding a burst of flavor and nutrients.

Alergens

This recipe contains no common allergens, but be sure to check the labels on your ingredients to ensure they are safe for your dietary needs.

Summary

Overall, this Mexicali Rose Taco Salad is a nutritious and delicious option for a light and refreshing meal. It is packed with fiber, protein, healthy fats, and vitamins and minerals, making it a well-rounded and satisfying dish.

Summary

Mexicali Rose Taco Salad is a flavorful and nutritious dish that is perfect for a light and refreshing meal. Packed with fresh vegetables, beans, and a zesty dressing, this salad is sure to become a favorite in your recipe collection. Enjoy!

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy one. It was a warm summer day in the small town of Mexicali, where the roses bloomed in vibrant shades of red and pink. I was visiting my dear friend Rosa, whose family had been living in Mexicali for generations. Rosa was known for her delicious Mexican dishes, and that day she invited me to join her in the kitchen to learn how to make her famous Mexicali Rose Taco Salad.

As we gathered the ingredients and prepared the salad, Rosa shared with me the story behind the recipe. She explained that the dish was a family favorite, passed down from her grandmother who was known for her culinary skills. The salad was a perfect combination of fresh vegetables, seasoned ground beef, and crunchy tortilla chips, all topped with a tangy dressing that brought out the flavors of the dish.

As we cooked together, Rosa taught me the secrets of making the perfect taco seasoning, using a blend of spices that added just the right amount of heat and flavor to the beef. She also showed me how to prepare the vegetables, chopping them into bite-sized pieces and mixing them together to create a colorful and appetizing salad.

As we sat down to enjoy our meal, I took my first bite of the Mexicali Rose Taco Salad and was immediately transported to a world of bold and delicious flavors. The crunch of the tortilla chips mixed with the savory beef and fresh vegetables was a revelation, and I knew that this recipe would become a staple in my own kitchen.

After returning home, I began making the Mexicali Rose Taco Salad for my family and friends, who all raved about the dish. I shared the recipe with anyone who would listen, spreading the joy of this delicious salad far and wide.

Over the years, I have made the Mexicali Rose Taco Salad countless times, each time adding my own twist to the recipe. Sometimes I add a squeeze of fresh lime juice for a burst of citrusy flavor, or sprinkle on some crumbled queso fresco for a creamy finish. No matter how I choose to customize the dish, the core flavors of the salad always shine through, reminding me of that sunny day in Mexicali when I first learned to make it.

As I grow older, I find comfort in cooking the recipes that have been passed down to me by friends and family. Each dish tells a story, capturing a moment in time when I learned something new and exciting in the kitchen. The Mexicali Rose Taco Salad will always hold a special place in my heart, reminding me of the warmth and generosity of my dear friend Rosa, and the joy of discovering a new recipe that brings people together around the table.

So the next time you find yourself in need of a delicious and satisfying meal, consider making the Mexicali Rose Taco Salad. Let the bold flavors and fresh ingredients transport you to a sunny day in Mexicali, where the roses bloom and the tacos are always tasty. Enjoy!