Mexican Summer Salad

You can never have too many Mexican recipes, so give Mexican Summer Salad a try. One portion of this dish contains around 7g of protein, 21g of fat, and a total of 227 calories. This recipe serves 6. This recipe covers 10% of your daily requirements of vitamins and minerals. It works well as a rather inexpensive hor d'oeuvre for The Fourth Of July. This recipe from Foodnetwork requires olive oil, feta cheese, cumin seeds, and pine nuts. From preparation to the plate, this recipe takes roughly 13 minutes. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. Mexican Summer Salad, Easy Summer "mexican" Butter Bean Salad, and Summer Grilled Mexican Street Corn Quinoa Salad are very similar to this recipe.

Instructions

Watch how to make this recipe.

In a small, dry skillet, toast the cumin seeds, coriander seeds, chile, and pine nuts over medium-high heat, stirring constantly, until fragrant, about 3 minutes.

Ingredients you will need

Whole Coriander Seeds

Cumin Seeds

Pine Nuts

Chili Pepper

Sandwich Bread

Equipment you will use

Frying Pan

Transfer the dressing to a serving bowl and whisk in the olive oil. Season with salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

Olive Oil

Equipment you will use

Whisk

Bowl

Add the olives, tomatoes, cilantro and cheese. Toss gently to combine and serve.

Ingredients you will need

Cilantro

Tomato

Cheese

Olives

*Cooks Note: The dried chile can also be cut into small rings using scissors.

Ingredients you will need

Dried Chili Pepper

Equipment you will use

Kitchen Scissors

Equipment

Ingredients

Servings:

chile de arbol (with seeds) torn into very small pieces or 1/2 teaspoon chili flakes* see Cook's Note 227grams

Mexican Cotija or feta cheese, cubed 59milliliters

chopped fresh cilantro leaves 177milliliters

halved assorted colored cherry or grape tomatoes 177milliliters

pitted and halved green olives 177milliliters

pitted and halved black kalamata olives 6servings

Kosher salt and freshly ground black pepper 118milliliters

extra-virgin olive oil 59milliliters

pine nuts 2teaspoons

whole coriander seeds 2teaspoons

whole cumin seeds

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Chardonnay, Sauvignon Blanc, and Gruener Veltliner are my top picks for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. You could try Three Sticks Durell Vineyard Origin Chardonnay. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 50 dollars per bottle.

Three Sticks Durell Vineyard Origin Chardonnay

White gold in the glass with aromas of lemon blossom and fresh fig, this wine offers a refreshing take on Durell Vineyard. Fermented in concrete eggs, the wine exhibits Durell's signature minerality juxtaposed with a smooth and round mouthfeel. Ageing on the lees in stainless steel barrels develop palate presence, fresh citrus fruit enlivens the wine. Hints of summer peach highlight the long, luscious finish.