This recipe came from Texas, which is famous for its Mexican food. I love to cook, even though it's just for me and my husband now. I invite our grown kids over a lot, and they just love this recipe. I'm happy to share it! —Lois Proudfit, Eugene, Oregon
This hearty and colorful main-course salad is easy to throw together when I get home from work, because it uses canned black beans and Mexicorn and packaged chicken breast strips. I sometimes add a can of ripe olives and fresh cherry tomatoes from our garden.
Even with my family's busy schedule, I enjoy cooking from scratch. We love this easy taco salad made with ground pork. If I don't fix it often enough, they ask for it. —Sherry Duval, Baltimore, Maryland
It's hard to believe that this delightful mayonnaise-based chicken salad with cashews and turkey bacon only contains 3 g saturated fat and less than 100 mg cholesterol per serving! Sally Sibthorpe - Shelby Township, MI
Friends served us this wonderful salad when we were vacationing in Arizona. My husband particularly liked the fresh-tasting citrus-flavored dressing, and asked me to be sure to get the recipe. It's since become one of our family's favorites. We think it's especially good served with a chicken casserole. —Sharon Evans, Clear Lake, Iowa
"Mojitos are a fun summery drink and the inspiration behind this refreshing side salad. No rum was used in my recipe, but it certainly could be added to the vinaigrette.” —Donna Marie Ryan, Topsfield, Massachusetts
This is a dish I can prepare in fifteen minutes! My husband gave me the secret of using the broiler to cook chicken faster and I discovered the spice blend as I tried to find ways to use this quick cooking technique. It became a very tasty success. —Katie Rankin, Columbus, Ohio
From Suzanne McKinley of Lyons, Georgia comes this fresh-tasting medley of veggies tossed with a zesty oil-and-vinegar dressing. Serve the salad alone as a side dish or pair it with tortilla chips for an appetizer.