Cold Mexican Salad

My wife Kara invited me to make a batch of my cold Mexican salad, so I thought that while I was at it, I shared the recipe with anyone of you that could try to try it. dinner.

Now I somehow like to use penne noodles in my salad. I use a good cup, to make clear the number. You can try your salad loktsyavymi pasta, and maybe try a colorful garden curls if you want. It does not matter. Bring to a boil the noodles when you cook the other side of salad.

Mix Mexican sauce with the following ingredients:

2 tbsp. chili powder
1 1/2 hours. The paprika L.
1 hr. L. onion powder
3/4 hr. L. garlic powder
1 Dash red pepper

Salad ingredients I use:

1 cup pasta Penne
1 pound hamburger, toasted
2 whole New Mexico green chili peppers, stewed and peeled
2-3 slices of onion – chopped
1/4 cup water
1 cup of corn
1 cup peas
1 may be 16 oz. black beans – a very important
about a glass of cherry tomatoes – cut into quarters
1/2 cup shredded cheddar cheese
1/4 cup dressing

Note: I do not use salt when cooking, it is possible, I would suggest no more than 1/2 tsp If you think that you really need it.

Brown the hamburger in a frying pan. Add the chopped onion, pepper and a quarter cup of water if browned hamburger – you do not want to soften the onion and pepper, if you cook them, because the sweet cold salad, but you want the onions and peppers. mix with the sauce. Add the sauce ingredients and stir well over low heat.

So far, preparing, rinse black beans, peas and corn in hot water and allow to drain. I use frozen peas and corn just because it's easier, and I do not like the taste of canned corn and peas. Fresh ultimately better, but you know. Leave the mixture in a strainer until you are ready to drain the noodles penne.

If noodle is ready, sprinkle them vegetables in strainer. This will allow any remaining defrost frozen vegetables (if you use frozen). Add the mixture to a large bowl with the cherry tomatoes (here I use the storage capacity, so that I could put a lid and stir the ingredients, chatting).

Finally, I add to the mix Ranch Dressing – about a quarter cup, if you need to measure. Stir and shake when you've got a container with a lid. Place the combined ingredients in the refrigerator for about two hours or until thoroughly cooled. Makes about 4-6 single cup servings. Enjoy.

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