Fiesta Salad

Fiesta Salad

It’s not even warm yet and this is currently my favorite salad. I can only imagine how refreshing it will taste in the summer! It has lots of crunch, which I love, and it’s dressed with a cilantro-lime vinaigrette. You can adjust the ingredients to suit your taste. I’ll give you the recipe I use, and you go from there!

Not only is this a great salad to have for lunch, or for dinner on a hot summer night — but it is also a delicious salad to take to a barbecue. It has no mayo so it can sit out for a while, making it the perfect side dish to bring!

I’m not sure where the original recipe came from as she didn’t say, but I got the recipe from a teaspoon of happiness ‘ blog and adapted it to my taste. If you think you don’t want the chickpeas in there, give them a try. I reduced the amount from the other recipe and for me it’s a good balance. They are full of protein and so healthy. I used frozen corn that I roasted for mine which added a great flavor, but you can use any type of corn. So make it yours and enjoy!

**Note: I will tell you how to quickly roast up some frozen corn after the recipe! **

fiesta salad no title

Fiesta Salad with Cilantro-Lime Vinaigrette

Ingredients for Salad:
12 oz. corn (frozen bag), roasted – or any cooked corn of your choice. If you use canned, drain and rinse first.
1 can (16 oz.) chickpeas (aka garbanzo beans), drained and rinsed
1 to 1   1/2 chopped English cucumber (the long ones with ridges)
A few shy of a pint of cherry or grape tomatoes, halved or quartered depending on size
Small red onion or 1/2 large red onion, chopped
1 small bell pepper, diced (use whatever color you like or mix it up!)

Ingredients for Cilantro-Lime Vinaigrette:
1/2 cup olive oil
Juice from 2 limes (about 4 tablespoons)
1 clove garlic, mined -or- 1/2 teaspoon of minced garlic in jar
1/4 cup chopped fresh cilantro
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon sugar

1. Chop up all veggies and put into a large bowl. Rinse and drain the chickpeas and put them into the bowl. Add your corn. Mix well.
2. Combine all the ingredients for the vinaigrette. Whisk together. Pour over the salad and mix well, making sure everything is coated.
3. Cover and marinate in the refrigerator for at least an hour or two, but overnight is best!

**If you want to roast up some corn quickly, just take a bag of frozen corn and pour it onto a baking sheet. Add a little oil, salt, and pepper and combine. Put under the broiler for about 5-8 minutes and you have roasted corn! (Just keep an eye on it so you don’t have burnt corn…you know how tricky those broilers can be.)

I hope you try it and enjoy it as much as I do!

Green Chile Hummus

Here you go…Number 2 of two “Not for Wimps” hummus recipes for today: Green Chile Hummus. After recreating Al’s Horseradish & Jalapeño Hummus, I had a hankering for something with heat and Southwestern appeal. I had another can of chick peas and a small can (they are so cute, aren’t they?) of green chiles. They are mild, so I knew I had to turn up the heat with other additions. Here is what I came up with:

Green Chile Hummus
1 – 15.5 oz. can of chick peas/garbanzo beans, drained
1 – 4.5 oz. can of chopped green chiles, drained
2-3 teaspoons freshly squeezed lime juice (If you use the concentrate, use a little less)
1 teaspoon cayenne pepper
1 teaspoon cumin
1/2 teaspoon chipotle chili powder
1 clove garlic, minced
1 green onion, chopped
Salt & pepper to taste
1/8 cup olive oil (or more, depending on how smooth you like your hummus)

Place drained chick peas, drained green chiles, lime juice, cayenne pepper, cumin, chipotle chili powder, garlic, green onion, salt, and pepper into the food processor. Turn it on and start drizzling in the olive oil until you have reached the desired consistency.

Baked flour tortilla wedges go wonderfully with this hummus. I just took my pizza cutter and sliced each flour tortilla into 8 slices. I sprayed a baking sheet lightly with cooking spray. Then I brushed each tortilla wedge with a little melted butter (or you can use olive oil). Season with salt and pepper and bake for a few minutes in a 350 degree oven. Watch them closely as they only take a few minutes!

I hope you try one of the two hummus recipes from today if you like a little kick with your dips. Let me know if you have any hummus recipes that stray from the “norm”…

Happy Dipping!


Al’s Horseradish & Jalapeño Hummus

This is one of the two “Not for Wimps” hummus recipes I am posting today. Recently we received a sampling of a friend’s hummus and he generously provided the recipe so I could make more. I hadn’t tasted hummus like this before and I appreciated the heat and flavor of it. The only thing I changed was that I use the whole can of beans, while he uses 3/4 can. A food processor works best for this.

Here is the recipe:
Al’s Horseradish & Jalapeño Hummus
1 – 15.5 oz. can of chick peas/garbanzo beans, drained
1 jalapeño (Cut off stem, cut into smaller pieces but leave seeds in!)
3 teaspoons of grated horseradish (*You want the refrigerated type that is grated, not the creamy kind on the condiment shelves.* I use Kelchner’s.)
2 teaspoons of spicy mustard (I use Gulden’s)
4 big or 5-6 small cloves of garlic (slice into a few pieces so you don’t bite a big chunk of garlic)
2 teaspoons of lemon juice concentrate (This is what Al used, but if you want to use fresh lemon juice use a little more…)
Cracked black pepper to taste, and if preferred a little salt.
Olive oil (1/8 cup-1/4 cup; Slowly add in until you get the desired consistency)

Place drained chick peas, jalapeño, horseradish, spicy mustard, garlic, lemon juice concentrate, salt, and pepper into food processor. Turn on and slowly pour in olive oil until it is the consistency you like, anywhere from chunky to smooth.

To accompany the hummus, I took some wonton wrappers, lightly brushed them with melted butter, and put them on a baking sheet that I sprayed with cooking spray. I sprinkled some salt, pepper and garlic powder on them and baked them for a few minutes in a 350 degree oven. (Make sure you watch them…they will bake quickly and burn if you walk away!)

Happy Dipping!