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Photo of Santa Fe Salad with Chili-Lime Dressing by WW

Santa Fe Salad with Chili-Lime Dressing

2
Points® value
Total Time
25 min
Prep
25 min
Cook
0 min
Serves
8
Difficulty
Easy
This Southwest-inspired salad is a combination of fresh, crunchy vegetables, rich and filling black beans all tossed in a tangy lime dressing. Cool and crisp romaine is the base of the salad that comes together in under 30 minutes. Great for cookouts, this salad travels well with the dressing separate until serving time. The layered approach to making the salad allows the various ingredients to stay fresh for longer. Serve this salad alongside any grilled meats or pair with some baked potatoes for a vegetarian option. Keep this recipe close for a fun lunch and top your salads with some roasted chicken or salmon. Be sure to shake the dressing well before tossing with your salad to ensure even texture. This dressing is also a great marinade for chicken and shrimp.

Ingredients

Reduced calorie mayonnaise

6 tbsp(s)

Cilantro

3 tbsp(s), fresh, finely chopped

Water

3 tbsp(s)

Uncooked scallions

1 medium, minced

Fresh lime juice

1½ tbsp(s)

Sugar

2 tsp(s)

Chili powder

½ tsp(s)

Canned black beans

15 oz, rinsed and drained

Cooked corn kernels

1½ cup(s), fresh or frozen

Grape tomatoes

2 cup(s)

Red bell pepper

1 medium, cut into thin strips (about 1 1/2 cups)

Romaine lettuce

8 cup(s), cut into thick shreds (about 2 hearts)

Instructions

  1. 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.
  2. 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.
  3. Yields about 500 ml (2 cups of salad and 22.5 ml (1½Tbsp) of dressing per serving.

Notes

Storing this salad in layers (instead of tossing it immediately) and keeping the dressing separate, helps to keep the salad fresh. It can be stored up to 4 days in the refrigerator.

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