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)