Mayan Beach Garden Resort

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MBG RECIPES

Sample menus for lunch, breakfast, and dinner

 

Recipes > Salad recipes from Costa Maya Mexico and Mayan Beach Garden

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Mango Salsa Salad

Ingredients:
1 Can (16 Ounce) Black Beans -- drained and rinsed or 1 1/2 cups freshly cooked
1 10 Ounce Package Frozen Corn -- thawed
1 Cup Mango -- diced into bite-sized chunks
1/2 Cup Red Bell Pepper -- chopped
1/3 Cup Cilantro -- chopped
1/2 Cup Red Onion -- chopped
1/3 Cup Lime Juice
1 1/2 Cups Cooked Brown Rice
1/4 cup olive oil

Directions: Mix all ingredients in a large bowl. Refrigerate at least 2 hours to mix flavors. If you decide not to use the Italian Salad Dressing Mix, season with salt and pepper. Serve with pita bread wedges, tortilla chips or grilled chicken.

Servings: 6

Nutrition Per serving: 267 Calories (kcal); 1g Total Fat; (5% calories from fat); 10g Protein; 49g Carbohydrate; 0mg Cholesterol; 8mg Sodium

Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates


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Jicama Salad with Lime and Cilantro Dressing

This make-ahead salad is inspired by the Mayan women selling slices of Jicama with lime and spices in Felippe Carillo Puerto. Sometimes here in Mahahual we are unable to get red and orange bell peppers, so we substitute with fruit using pineapple and mango. The result is sweeter, but our guests love it. You might also find jicama to be tougher and not as tasty outside of the Yucatan. Marinating for a few minutes in lime dressing before serving and adding a little extra sugar helps the taste and texture.

Ingredients:
2 pounds jicama -- julienned
1 small red bell pepper -- julienned
1/2 orange bell pepper -- julienned
2 tablespoons finely chopped onion

Lime and Cilantro Dressing:
3 tablespoons fresh cilantro -- finely chopped
Juice from 2 fresh limes
3 tablespoons olive oil
1 teaspoon sugar
1/8 teaspoon cayenne
salt and pepper -- to taste

Garnish: dollop of sour cream (optional)

Directions: Peel jicama and remove core and seeds from peppers. Julien all (cut in very fine slices, about 16" in diameter). Chop onion. Mix all ingredients together. Combine all ingredients for dressing except for salt and pepper. Pour over salad and mix well. Let set at least one half hour before serving. Salt and pepper to taste.

Servings: 6

Nutrition Per serving: 132 Calories (kcal); 7g Total Fat; (45% calories from fat); 1g Protein; 18g Carbohydrate; 0mg Cholesterol; 7mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

Cooking classes at the beach with MBG
Learn how to make Tortillas, Empanadas, Huaraches and Salbutes in cooking with Tortilla 101