o high heat. Grill the corn, about 10 minutes, until the
char corn on grill pan.
Fold
Brown hamburger meat in frying pan. Drain off fat and return to pan with taco seasoning and water. Simmer meat an additional 3-5 minutes until most of water is absorbed. Allow meat to cool for about 10 minutes.
In a separate bowl, mix lettuce, tomatoes, onion, avocados, beans, corn, cheese, and cooled taco meat.
Mix as much dressing and Fritos as you desire when you are ready to serve salad.
If you mix them in too early, the salad and Fritos will be soggy.
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Preheat broiler. Brush corn with 1 tsp oil. Sprinkle
Brown ground beef. In a large bowl, mix all ingredients except the dressing and chips. Add the chips and dressing just before serving. Garnish the salad with chopped green onions.
Mix tomato, onion, green pepper, beans and salad dressing and marinate overnight.
Mix beans, tomatoes, pepper and onion in a large bowl.
Right before serving, add corn chips and toss with dressing.
Marinate tomatoes, onion, bell pepper and pinto beans in Catalina dressing until ready to use.
Chop lettuce.
Grate the cheese.
Add the lettuce, Cheddar cheese and Fritos to the salad fixings about 30 minutes before serving.
Drain beans; combine with onion.
Marinate in French dressing for a few hours or overnight.
Add lettuce broken into bite size pieces, grated cheese and corn chips broken into small pieces. Toss and serve.
Peel and thinly slice cucumbers and onion.
Drain corn, reserving liquid for other recipe uses.
Combine all other ingredients except parsley.
Pour over cucumbers, onion and corn in salad bowl.
Chill.
Toss and garnish with parsley sprigs.
Place shredded lettuce on plate.
Distribute tuna over the bed of lettuce.
Distribute the cottage cheese over the lettuce and tuna.
Sprinkle corn chips on top.
Add the italian dressing.
Enjoy.
In a large bowl, combine corn, crawfish tail meat, celery, tomatoes, bell pepper and onions.
In a smaller bowl, whisk together the olive oil, sugar, cider vinegar, salt, peppers and garlic powder.
Let sit at least 30 minutes so sugar dissolves completely.
Gently mix dressing into salad and combine thoroughly.
Layer corn bread, bacon, onions, peppers and tomatoes. Sprinkle with salt, pepper and sweet pickles.
Combine mayonnaise with pickle juice and sugar.
Drizzle over salad and toss before serving.
Will keep several days in refrigerator.
Combine corn, onion, tomato, green bell pepper, rice and chili peppers in mixing bowl.
Set aside.
Combine Dressing ingredients and mix well.
Add dressing to salad ingredients.
Toss to coat.
Serve with tortilla chips.
Crumble corn bread; add salt, pepper, onion, tomatoes, green pepper, celery and bacon.
Add only enough dressing to moisten. This recipe is good with most everything, but especially good with beans and vegetables.
Beat together corn and eggs with a little
Crumble corn bread.
Layer corn bread, bacon, green peppers, onions, tomatoes and pickles in a large bowl.
Sprinkle with salt and pepper.
Combine mayonnaise, pickle juice and sugar in small bowl; blend well.
Spoon over salad; toss lightly just before serving.
Refrigerate until ready to serve.
In a small saucepan, combine the sugar, vinegar and oil. Cook over medium heat for 5 minutes, stirring until sugar is dissolved. Cool completely. In a bowl, combine the corn, red pepper, onion and celery. Add dressing and toss to coat. Cover and refrigerate overnight.
Stir well. Serve with a slotted spoon in a lettuce-lined bowl if desired. Yield: 10-12 servings.
Country Woman.
Bake corn bread according to directions on package.
Cool and crumble in large salad bowl.
Add all other ingredients. Refrigerate 8 hours or overnight.
Serves 8 to 10.
Crumble corn bread in bowl with onion, bell pepper, tomato and bacon.
Mix together mayonnaise, mustard and spices.
Pour mixture over cornbread and stir gently.
Chill before serving.