Santa Fe Salad with Chili-Lime Dressing
reduced calorie mayonnaise
3 tbsp(s), fresh, finely chopped
1 medium, minced
fresh lime juice
canned black beans
15 oz, rinsed and drained
cooked corn kernels
1½ cup(s), fresh or frozen
sweet red pepper(s)
1 medium, cut into thin strips (about 1 1/2 cups)
8 cup(s), shredded, cut into thick shreds (about 2 hearts)
- To make dressing, in a small bowl, whisk together mayonnaise, cilantro, water, scallion, lime juice, sugar and chili powder until smooth. Transfer to a jar or a plastic container with a tight-fitting lid and refrigerate until ready to use.
- In a large bowl or food storage container, layer remaining ingredients in order listed; cover and refrigerate. To serve, spoon salad ingredients into a bowl. Shake dressing and then drizzle dressing over salad; toss well to coat. Yields about 500 ml (2 cups of salad and 22.5 ml (1½Tbsp) of dressing per serving.