Santa Fe Salad
A colorful, quick, and forgiving salad bursting with flavor from lime, roasted corn, and black beans, perfect for any meal.
Ingredients
Salad Base
- 2 cups Romaine lettuce, chopped and rinsed Romaine holds up better than iceberg or spinach.
- 1 cup Cooked black beans, rinsed Canned for speed; rinse well.
- 1 cup Corn kernels Fresh, frozen, or canned work; grilling enhances flavor.
- 1 Medium tomato, diced Use a firm, ripe tomato.
- 1/2 cup Red bell pepper, diced Can swap for sweet orange or yellow.
- 1/4 cup Red onion, thinly sliced Soaking in cold water reduces sharpness.
- 1 Avocado, sliced Add last to prevent browning.
- 2 tablespoons Cilantro, chopped Substitute parsley or green onion if preferred.
- 1/4 cup Shredded cheddar cheese Omit for dairy-free version.
Dressing
- 3 tablespoons Lime juice Fresh is required.
- 2 tablespoons Olive oil Use a neutral light variety.
- 1 teaspoon Chili powder Adjust to taste.
- 1/2 teaspoon Ground cumin Adds smoky flavor.
- 1/4 teaspoon Salt Add more at the end if needed.
- 1/4 teaspoon Black pepper Adjust to taste.
Instructions
Preparation
- Chop and rinse the romaine lettuce and place it in a large mixing bowl.
- Add the black beans, corn kernels, diced tomato, red bell pepper, and red onion to the bowl.
Make the Dressing
- In a separate small bowl, whisk together lime juice, olive oil, chili powder, ground cumin, salt, and black pepper until well combined.
Combine and Serve
- Pour the dressing over the salad ingredients and gently toss to coat everything evenly.
- Top with sliced avocado, chopped cilantro, and shredded cheddar cheese.
- Serve immediately for the best flavor and texture.
Notes
Store leftovers in an airtight container for up to 2 days. Keep avocado and cheese separate if possible. To make ahead, prepare the dressing and chop the vegetables but do not mix them until serving.
Nutrition
Serving: 1gCalories: 298kcalCarbohydrates: 31gProtein: 12gFat: 16gSaturated Fat: 5gSodium: 430mgFiber: 9gSugar: 3g
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