Ingredients:

1 jalapeno , finely diced
1/2 red onion , finely diced
2 tablespoons lime juice , about 1 lime
1/2 teaspoon cumin
1 (14 1/2 ounce) can diced tomatoes
1/2 cup canned black bean , drained and rinsed
1/2 cup frozen corn
2 -3 tablespoons cilantro , finely chopped

Preparation:

In a medium bowl mix together the tomatoes, onions, jalapeño, onion, lime juice, cumin and cilantro, beans and corn. Refrigerate at least an hour and adjust seasonings to taste. Serve with chips or vegetables or whatever pleases you.

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Ingredients:

1 (8 3/4 ounce) can whole kernel corn , drained
1 small zucchini , cut in half lengthwise, then sliced
8 ounces penne pasta (2 cups uncooked)
2 cooked chicken breasts , diced (about 2 cups)
1 (4 -7 ounce) can green chilies
1/2-1 cup shredded cheddar cheese (optional)
2 cups lettuce , chopped
1/4 cup chopped cilantro
1 -2 stalk celery , sliced thin
1 medium sweet red pepper , sliced
1 medium green pepper , sliced (optional)
4 green onions , sliced

Dressing
1/4 cup sour cream or 1/4 cup yogurt
2 tablespoons ReaLime juice
2 teaspoons sugar
3/4 cup mayonnaise
3/4 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon salt

Preparation:

Cook pasta according to package directions, drain, rinse, and set aside. Combine all vegetables in a large bowl. Combine all dressing ingredients; stir thoroughly. Pour dressing over salad; toss to coat. Chill 1 hour, then serve. Note: Instead of mixing lettuce into salad, you can layer it on top to keep it from wilting.

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Ingredients:

2/3 cup mayonnaise
1/2 medium celery rib , finely chopped
1/2 small red onion , finely chopped
1/2 red bell pepper , seeded and finely chopped
1 tablespoon lime juice
3 cups cooked chicken , shredded
1/4 cup sliced pickled jalapeno chili , finely chopped
2 tablespoons fresh cilantro , chopped
salt and pepper

Preparation:

Mix mayonnaise and lime juice in a small bowl until combined. Toss chicken, celery, onion, bell pepper, cilantro, and jalapeños in a large bowl. Add the mayonnaise mixture and toss until evenly coated. Season with salt and pepper to taste. Serve or cover and refrigerate for up to 2 days.

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Ingredients:

1/2 cup grated sharp cheddar cheese (2 ounces)
1/2 cup chopped green onion
1 head iceberg lettuce
4 tomatoes , sliced
1 cup crushed tortilla chips
1/2 cup sliced ripe olives (I use black)

Avocado Dressing
1 tablespoon lemon juice
1 avocado , mashed
1/2 cup vegetable oil
1/2 teaspoon sugar
1/2 cup sour cream (4 ounces)
1/2 teaspoon garlic salt
1/2 teaspoon chili powder

Preparation:

Tear lettuce into bite size pieces. Combine lettuce, cheese, onions, olives and tomatoes in a salad bowl. To make dressing, combine avocado, lemon juice, sour cream, oil, sugar, garlic salt and chili powder and mix until smooth. This may be done in a blender. Toss salad and dressing and add crushed chips last.

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Ingredients:

1 (10 ounce) can corn , drained
1 tomato , chopped
1 (15 ounce) can black beans , drained
1/8 cup red onion , chopped
3 tablespoons lemon juice
1/4 cup fresh cilantro , chopped
2 tablespoons olive oil
salt
pepper

Preparation:

Combine all ingredients in a bowl. Refrigerate until ready to serve.

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Ingredients:

5 -6 limes (Enough Juice to cover fish)
1 cup diced fresh tomato
1 green pepper , sweet, chopped
1 lb halibut fillets (or use a mixture of fish and shrimp) or 1 lb sea bass fillets (or use a mixture of fish and shrimp) or 1 lb red snapper fillet (or use a mixture of fish and shrimp)
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon oregano
4 tablespoons chopped parsley or 4 tablespoons chopped cilantro
2 tablespoons white vinegar
1 medium onion , finely chopped
2 tablespoons fresh cilantro , chopped
2 jalapeno peppers , chopped (or more to suit your taste)
avocado (optional)
black olives , sliced (for garnish) (optional)
1 dash Tabasco sauce
lettuce leaf (to line serving bowls)

Preparation:

Dice the fish (approximately 1/2-inch dice if using shrimp use cleaned shrimp). Marinate fish in the lime juice in the fridge overnight (this step cooks the fish). Stir often. Pour off most of the lime juice (just leave it moist). Add remaining ingredients except lettuce, avocado and olive. Do this preferably a few hours before serving & refrigerate. Toss well and arrange in individual serving bowls that are lined with the lettuce leaves. If you wish garnish with sliced avocado and sliced black olives.

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Ingredients:

1 teaspoon olive oil
2 cups crisp canned corn, drained
1/3 cup chopped red onion
1/4 cup chopped fresh cilantro
2 cups canned black beans, drained and rinsed
3 tablespoons lime juice
1/8 teaspoon ground red pepper
1/2 teaspoon salt
1/2 teaspoon ground cumin

Preparation:

Mix all ingredients and chill overnight. Spoon out 1/2 servings as needed.

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Ingredients:

1 bag plain Doritos
2 lbs ground beef
1 package taco seasoning
1 head iceberg lettuce
2 cups shredded cheddar cheese
2 tomatoes
1 onion
1 (16 ounce) bottle Catalina dressing

Preparation:

Brown ground beef and taco seasoning. Drain and let cool. Chop lettuce, tomatoes, and onions. Put into a large container. Add cheese and crushed Doritos. Add cooled ground beef. Pour Catalina dressing over all of it 5 to 10 minutes before serving.

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Ingredients:

6 hard-boiled eggs, coarsely chopped
mayonnaise (homemade if possible)
1/4 cup minced pickles
1/3 cup minced celery
salad greens
1 teaspoon vinegar
1/4 teaspoon ground cumin
1/4 teaspoon dry mustard
1 teaspoon seasoning salt
1/8 teaspoon white pepper

Preparation:

Mix all the ingredients except the salad greens and mayonnaise. Add the mayonnaise to moisten and serve on the salad greens.

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Ingredients:

1 (11 ounce) can corn, drained
1 can black beans, drained and rinsed
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1/4 cup pickled jalapeno pepper, chopped
1/2 red onion, thinly sliced and quartered

Dressing
1/4 cup vegetable oil
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cumin

Preparation:

Mix together the corn, black beans, onion, bell peppers and jalapeno pepper. Mix together the dressing ingredients and toss with the salad. Refrigerate for about 2-3 hours before serving (to allow the flavors to mingle).

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