Celebrate with Cinco De Mayo Salads and Mexican Bean Dip

Cinco de Mayo means it's time to celebrate! The holiday commemorates a battle in 1862 between French forces and the outnumbered yet victorious Mexican army. Cinco de Mayo falls right at the beginning of summer; what better way to get the family together for a picnic or backyard cook out! Enjoy Cinco de Mayo with these easy salads and dip paired with traditional Mexican foods or have a quick supper with all three.

Iceberg lettuce has very few nutrients; using a mixture of lettuces like boston, radicchio, and romaine will boost the nutritional content of your salads. Olives and avocados are high in fat but used sparingly can add wow to a dish. Always use salt, mayonnaise, and olives sparingly because of high sodium content. Beans add lots of fiber and interesting texture to salads and dips.

Let's celebrate Cinco de Mayo!

Cinco de Mayo Fast Layered Salad

1 large bunch (about 5 cups) romaine lettuce, cut up
1-15 oz. can of black beans, rinsed and drained
11-oz. can corn, rinsed and drained
1/2 cup thick and chunky salsa (mild or medium)
3/4 cup shredded cheese (try the Mexican mixed cheeses variety)
1/8 cup sliced jalapeño peppers, drained
1 medium tomato, chopped
1 cup Fritos Scoops

Add romaine lettuce in a large serving bowl (a clear glass bowl works very well). Cover with neat layers of beans, corn, salsa, and cheese. Around the inside edge of the bowl, make a circle with the Fritos. Inside of that ring, lay the sliced jalapeno rings. In the center, put the chopped tomato. Serves 4 to 6.

Mexican Bean Salad

1-15 oz. can of kidney beans, rinsed and drained
1-15 oz. can of pinto beans, rinsed and drained
11-oz. can corn, rinsed and drained
1 medium tomato, chopped
1 small onion, chopped
1 package Hidden Valley Ranch dressing dip mix
1 tablespoon finely chopped jalapeño peppers
1 cup shredded cheddar cheese
1 bag corn chips, crushed
1 tablespoon sour cream

After draining and rinsing kidney beans, pinto beans, and corn, put in a bowl. Add tomato, onion, ranch dressing mix, and jalapenos. Refrigerate at least three hours. When ready to serve, place corn chips on top and dollop with a tablespoon of sour cream.

Celebration Mexican Bean Dip

1-15 oz. can refried beans
1-8 oz. carton sour cream
1/2 cup thick and chunky salsa (mild or medium)
1/2 cup chopped black olives
1/4 cup sliced jalapeño peppers
1 medium chopped tomato
1 medium chopped avocado
1 small chopped onion
1 cup grated Mexican mixed cheese
Tortilla chips

In a glass pie dish or similar short serving dish, smooth the refried beans on the bottom. Smooth a layer of sour cream on top of the refried beans. Spoon salsa over sour cream layer. Sprinkle with chopped black olives, sliced jalapeño peppers, chopped tomato, chopped avocado, and chopped onion. Sprinkle with cheese and serve with tortilla chips. If you prefer a warm dip, the refried beans can be microwaved before adding the remaining ingredients.

More recipes to try:
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Easy Dessert: Patriot Pound Cake
Summer BBQ Recipe: Grilled Italian Lemon Pepper Chicken
Dinner in 30 Minutes or Less: Hearty Kielbasa and Rice
Dinner in 30 Minutes or Less: Chicken Mozzarella