Name: Fiesta Cucumber Salad
Yield: 4 1/2 cup servings
Ingredients: 4 tablespoons Greek yogurt; 2 tablespoons cotija cheese; 1 lime (zest and juice); 1/2 teaspoon chili powder; 1/4 teaspoon cumin; 1 clove garlic (minced); 1/4 teaspoon salt; 2 medium English cucumbers (sliced thin); 1 cup frozen pineapple (thawed and diced); 1 cup frozen corn (thawed); 1/4 cup cilantro (chopped); 1/2 cup red onion (sliced thin)

Fiesta Cucumber Salad

March 17, 2025 by Dinner Tonight

Looking for a refreshing, healthy side dish that’s bursting with flavor? Try Fiesta Cucumber Salad!, packed with crisp cucumbers, colorful veggies, pineapple, and a zesty dressing, it’s the perfect addition to your next meal.

Fiesta Cucumber Salad

Servings

4 1/2 cup servings

Servings

4 1/2 cup servings

Fiesta Cucumber Salad

Servings

4 1/2 cup servings

Servings

4 1/2 cup servings

Ingredients

4 tablespoons Greek yogurt
2 tablespoons cotija cheese
1 lime zest and juice
1/2 teaspoon chili powder
1/4 teaspoon cumin
1 clove garlic minced
1/4 teaspoon salt
2 medium English cucumbers sliced thin
1 cup frozen pineapple thawed and diced
1 cup frozen corn thawed
1/4 cup cilantro chopped
1/2 cup red onion sliced thin

Servings: 1/2 cup servings

Units:

Instructions

Wash hands and clean the cooking area.
In a bowl combine Greek yogurt, cotija cheese, lime zest and juice, chili powder, cumin, garlic, and salt. Whisk together until smooth.
Add cucumbers, pineapple, corn, cilantro, and red onion to bowl with dressing mixture. Stir until well combined.
Store in the refrigerator and serve cold.

Recipe Notes

Tex Mex Tabbouleh

April 24, 2024 by Dinner Tonight

Tex Mex Tabbouleh salad is our take on a classic Mediterranean dish, with a Texas-inspired flair! Enjoy all of the benefits of eating Mediterranean diet staple foods with a fresh but familiar Tex Mex flavor. This salad/side dish pairs well with a variety of foods, including carne asada, grilled chicken, or fish to make a complete meal!

Tex Mex Tabbouleh

Servings

8 2/3 cup servings

Servings

8 2/3 cup servings

Tex Mex Tabbouleh

Servings

8 2/3 cup servings

Servings

8 2/3 cup servings

Ingredients

Tabbouleh

1/4 cup bulgur dry
1 cup fresh parsley minced
2 large tomatoes finely chopped
1 medium cucumber finely chopped
1 large red bell pepper finely chopped
1 large green bell pepper finely chopped
1 jalapeno de-seeded and finely chopped
2.24 ounce can sliced black olives drained
15 ounce no salt added black beans drained and rinsed well

Cilantro Lime Dressing

1/4 cup olive oil
1/4 cup lime juice
2 Tablespoons cilantro chopped
2 cloves garlic minced
1/2 cup red onion finely chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cumin
1/4 teaspoon cayenne pepper

Garnish

2 Tablespoons Extra cilantro chopped
1 avocado
2 Tablespoons cotija cheese

Servings: 2/3 cup servings

Units:

Instructions

Prepare bulgur according to package instructions, then transfer to large bowl.
Mix in parsley, tomatoes, cucumber, bell peppers, jalapeno, black olives and black beans.
In a mason jar or bowl, combine olive oil, lime juice, cilantro, garlic, red onion, salt, pepper, cumin, and cayenne. Shake or mix well to combine.
Pour dressing over bulgur and vegetable mix. Stir well to coat, and chill in the refrigerator at least 2 hours before serving (tip: longer marination gives better flavor!).
Garnish salad with above ingredients; chill for at least 2 hours and serve alongside carne asada, kebabs, fish dishes, etc.

Recipe Notes

Grilled Veggies with Sour Cream Sauce

July 16, 2021 by Dinner Tonight

Keep the house cool and the grill hot by adding this side dish to your grill tonight! We’ve added a creamy sauce to top these veggies, and we can’t wait to hear what you think about it.

Grilled Veggies with Sour Cream Sauce

CourseSide Dishes, Vegetables

Servings

4 1 cup servings

Servings

4 1 cup servings

Grilled Veggies with Sour Cream Sauce

CourseSide Dishes, Vegetables

Servings

4 1 cup servings

Servings

4 1 cup servings

Ingredients

Vegetables

2 cup mushrooms
1 cup red onion large dice
2 cup zucchini sliced
2 cup yellow squash sliced
1 Tablespoon olive oil

Sour Cream Sauce

3 Tablespoons sour cream light
2 Tablespoons cotija cheese
1/4 teaspoon kosher salt
1/2 teaspoon chili powder

Servings: 1 cup servings

Units:

Instructions

Wash your hands and clean your counter tops. Rinse produce under cool running water before slicing.
Using AgriLife fire and heat safety guidelines, prepare the grill to medium heat.
Make a sour cream sauce by mixing sour cream, cotija cheese, kosher salt, and chili powder in a small bowl. Add to a piping bag or disposable, sealable bag.
Add vegetables to a grilling basket and drizzle olive oil on top and toss.
Grill in 3-minute intervals. Toss vegetables with a clean utensil after every 3 minutes. Grill until veggies are tender. Depending on the heat of the fire, it could take up to 15 minutes.
Remove from grill. After snipping the end of the piping bag, pipe sour cream sauce over veggies.
Serve warm.

Recipe Notes

Chicken Tacos with Roasted Street Corn

April 29, 2021 by Dinner Tonight

Tender slow-cooked chicken plus flavorful roasted corn topped with cheese! This easy taco recipe is perfect for busy weeknights!

Chicken Tacos with Roasted Street Corn

CourseMain Dish

Servings

6 servings (2 tacos)

Servings

6 servings (2 tacos)

Chicken Tacos with Roasted Street Corn

CourseMain Dish

Servings

6 servings (2 tacos)

Servings

6 servings (2 tacos)

Ingredients

Chicken Tacos

1.5 pounds chicken breast skinless, boneless
10 ounces diced tomatoes with green chilies
2 Tablespoons taco seasoning
1/2 white onion diced
2 Tablespoons water
12 white corn tortillas

Roasted Street Corn

2 teaspoons olive oil
12 ounces corn kernels frozen
2 jalapeno peppers seeded and diced
1 teaspoon chili powder
Juice of 1 lime
1/2 cup cilantro leaves chopped
1/3 cup cotija cheese grated

Servings: servings (2 tacos)

Units:

Instructions

Wash your hands and clean your preparation area. Rinse any fresh vegetables under cool running water before chopping. Wash the tops of cans before opening.
Place the chicken breast, diced tomatoes, taco seasoning, onion, and water into the slow cooker. Cook on high for 4 hours or low for 6 hours. Ensure chicken reaches the proper internal temperature of 165* degrees.
In a medium-size skillet heat the olive oil over medium heat. Add the corn and jalapeno peppers to the skillet. Let cook without moving for a couple of minutes to slightly scorch the corn. Add the chili powder and cook until the corn is cooked through and to your desired level of scorched. Remove from heat and add the lime juice and cilantro.
Remove the chicken from the slow cooker and shred for assembly.
To assemble the tacos gather your tortillas and add the chicken, roasted corn, and top with the cotija cheese.

Recipe Notes

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