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Mexican Street Corn Salad
Salad American

Mexican Street Corn Salad

4.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Add corn with liquid to a saucepan; bring to a boil over high heat and simmer until hot. Drain; return corn to the saucepan.
  2. 2 Stir in cotija cheese, mayonnaise, lime juice, butter, and chili powder; transfer to a serving dish and garnish with cilantro.

By Parizienne

Watermelon Cucumber Salad
Salad American

Watermelon Cucumber Salad

4.8

Prep
15 min
Cook
Total
25 min

Instructions

  1. 1 Mix red onion with lime juice in a bowl; set aside to marinate at least 10 minutes. Stir olive oil into mixture.
  2. 2 Toss watermelon, baby cucumbers, and feta cheese together in a large bowl. Pour red onion mixture over watermelon mixture; toss to coat. Sprinkle mint over the salad; toss and serve.

By kateroo

Watermelon Salad
Salad American

Watermelon Salad

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Place red onion slices in a small bowl; pour over lime juice. Allow onions to marinate while assembling the salad.
  3. 3 Gently combine watermelon, cucumber, feta cheese, and cilantro in a large bowl; season with black pepper.
  4. 4 Toss watermelon salad with marinated onions and season with sea salt just before serving.
  5. 5 Serve and enjoy!

By CHICA3578

Chilled Cucumber and Wood Ear Mushroom Salad
Salad Asian

Chilled Cucumber and Wood Ear Mushroom Salad

5.0

Prep
10 min
Cook
5 min
Total
90 min

Instructions

  1. 1 Soak mushrooms in water until hydrated, 15 to 20 minutes. Drain and place in a saucepan over medium heat; boil for 2 minutes. Drain and let cool.
  2. 2 Combine lime juice, soy sauce, sesame oil, ginger, sugar, and chile pepper in a bowl. Toss in cucumber, mushrooms, and sesame seeds. Chill for at least 1 hour before serving.

By MyNutriCounter

Watermelon Salad with Mint Dressing
Salad American

Watermelon Salad with Mint Dressing

4.5

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine watermelon, red onion, olives, and feta cheese in a large bowl.
  2. 2 Combine lime juice, mint, salt, and black pepper in a small bowl; whisk in olive oil until blended. Pour over watermelon mixture; stir until evenly coated.
  3. 3 Chill salad in the refrigerator until ready to serve.

By laurenholly2008

Pineapple Cucumber Salad
Salad American

Pineapple Cucumber Salad

4.7

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place pineapple, cucumber, green onions, cilantro, and mint in a large bowl.
  2. 2 Whisk chili sauce, sesame oil, lime juice, lime zest, and fish sauce together; whisk in brown sugar, 1 teaspoon at a time, until dressing has desired sweetness. Pour chili dressing over pineapple mixture; toss to combine.

By Ann Freele

Red Quinoa and Avocado Salad
Salad American

Red Quinoa and Avocado Salad

4.6

Prep
5 min
Cook
15 min
Total
50 min

Instructions

  1. 1 Bring water and quinoa to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes. Spread into a medium bowl and refrigerate until cold, about 30 minutes.
  2. 2 Stir tomatoes, cucumber, and onion into cooled quinoa in the bowl. Season with lime juice, cumin, salt, and pepper; stir to combine.
  3. 3 Divide spinach leaves onto 2 plates and top with quinoa salad. Garnish with avocado to serve.

By Gitano

Pico de Gallo with Cabbage (Mexican Coleslaw)
Salad Mexican

Pico de Gallo with Cabbage (Mexican Coleslaw)

4.7

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Combine cabbage, tomatoes, red onion, jalapeños, 2 tablespoons jalapeño juice, cilantro, lime juice, vinegar, chili powder, black pepper, salt, and cayenne pepper in a bowl; refrigerate until flavors blend, 1 to 2 hours.

By mommy

Southwestern Pasta Salad
Salad American

Southwestern Pasta Salad

4.5

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, about 8 to 10 minutes; drain.
  2. 2 Combine oil, lime juice, chili powder, cumin, salt, and garlic in a large bowl. Stir in pasta; set aside to cool to room temperature, stirring occasionally.
  3. 3 Stir in corn, beans, green pepper, red pepper and 1/2 of the cilantro leaves. Spoon onto a platter and garnish with tomatoes and remaining cilantro. Serve chilled or at room temperature.

By Lisa Provost

Mexican Bean Salad
Salad Mexican

Mexican Bean Salad

4.8

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine beans, bell peppers, corn, and red onion in a large bowl.
  3. 3 Whisk olive oil, vinegar, cilantro, lime juice, lemon juice, garlic, sugar, salt, cumin, and black pepper together in a small bowl. Season with chili powder and hot sauce.
  4. 4 Pour dressing over bean mixture and toss well. Refrigerate until chilled, about 1 hour. Serve cold.

By Karen Castle

Triple Berry Sorbet
Dessert French

Triple Berry Sorbet

5.0

Prep
10 min
Cook
10 min
Total
270 min

Instructions

  1. 1 Bring sugar and water to a boil in a saucepan over medium heat until sugar dissolves. Stir in cranberries; cook 5 minutes. Add raspberries; simmer until raspberries soften and cranberries pop, about 5 minutes more.
  2. 2 Strain mixture through a sieve; discard solids. Refrigerate cranberry-raspberry liquid for 2 hours.
  3. 3 Stir cherry juice, lime juice, and orange juice concentrate into chilled mixture.
  4. 4 Pour fruit juice mixture into an ice cream maker and freeze according to manufacturer's instructions. Transfer to an airtight container and freeze until firm, about 2 hours. Remove from the freezer 10 minutes before serving.

By larkspur

Prawn Banh Mi
Lunch French

Prawn Banh Mi

4.8

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine carrot, celery, and scallions in a bowl. Pour vinegar over vegetable mixture and toss to coat; set aside to marinate.
  2. 2 Stir cilantro, mayonnaise, yogurt, lime juice, and cayenne pepper together in a bowl. Spread about 2 teaspoons cilantro sauce onto bottom piece of each baguette.
  3. 3 Remove vegetables from vinegar using a slotted spoon, discarding vinegar. Spoon vegetables over cilantro sauce layer on baguette pieces.
  4. 4 Mix prawns in the remaining cilantro sauce and arrange 10 prawns over vegetable layer; top with cucumber slices. Place top piece of baguette over cucumber layer, creating a sandwich.

By J9

Shichimi-Seared Pork Tenderloin
Dinner French

Shichimi-Seared Pork Tenderloin

4.5

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 Heat the oil in a large skillet over medium-high heat until it begins to smoke. Meanwhile, mix the white and black sesame seeds together with the togarashi powder; set aside. Season the tenderloins with salt, then press into sesame mixture until completely coated. Sear the tenderloins on all sides until golden brown, about 1 minute per side.
  3. 3 Transfer the tenderloins to a baking sheet, and bake in preheated oven until the internal temperature reaches 145 degrees F (63 degrees C), 20 to 25 minutes. When done, remove pork, and allow to rest for five minutes in a warm place.
  4. 4 While pork is roasting, prepare sauce by simmering the shallots, ginger, lime juice, and wine in a small saucepan over medium-high heat until it has reduced to about 2 tablespoons of liquid. Add the cream, and continue to simmer until it has reduced by half. Pour mixture into a blender, along with soy sauce and miso. Blend on low speed for 10 seconds until pureed, then slowly add butter, a few cubes at a time with blender running until it is incorporated. Season to taste with salt, and keep in a warm place until ready to use.
  5. 5 To serve, slice the tenderloin into medallions, and pour warm sauce overtop; serve immediately.

By Ryan Nomura

Salmon Marinade

Salmon Marinade

3.9

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 In a small bowl, stir together the lime juice, Worcestershire sauce, thyme and vegetable oil. Mix well.
  2. 2 Cover all surfaces of fish fillet with marinade. Refrigerate and let stand as little as 30 minutes or as long as overnight.

By Dustin Hafer

Kamikaze Cocktail
Drink

Kamikaze Cocktail

4.5

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine lime juice, triple sec, and vodka in a cocktail shaker. Add ice, cover and shake until chilled. Strain into chilled short glass or cocktail glass.

By Allrecipes

Kamikaze Shots for a Crowd
Drink

Kamikaze Shots for a Crowd

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Pour the vodka, lime juice, and triple sec into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled shot glasses to serve.

By itsnotgracie

Brown Sugar and Honey Limeade
Drink

Brown Sugar and Honey Limeade

4.1

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine the lime juice and water in a pitcher; mix in the warm honey. Stir the brown sugar into the mixture until dissolved completely. Pour over ice and top with a lime slice to serve.

By highplainstx

Mango Sorbet
Dessert American

Mango Sorbet

4.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place cubed mango into a food processor; blend until smooth. Pour in simple syrup and lime juice to taste; process until smooth.
  2. 2 Transfer mango mixture into an ice cream maker and freeze according to manufacturer’s instructions, about 20 minutes.

By Cindy Chaney

Gimlet
Drink

Gimlet

4.2

Prep
2 min
Cook
Total
2 min

Instructions

  1. 1 Place sugar in a shallow dish; dip rim of chilled glass into sugar so rim is coated.
  2. 2 Scoop ice into a shaker. Pour gin and lime juice over the ice, and shake well. Pour drink into prepared glass.

By Dr John

Prosciutto Wrapped Melon Balls
Appetizer Italian

Prosciutto Wrapped Melon Balls

4.2

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Place melon balls into a bowl, and sprinkle with lime juice. Stir gently to coat. Wrap each ball with a slice of prosciutto, and secure with a sprig of mint. Arrange on a serving tray. Refrigerate until serving.

By RachelSchwartz