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

Santa Fe Salad with Chili-Lime Dressing

2 - 3
PersonalPoints™ per serving
Total Time
25 min
25 min
0 min
Team this tangy Southwest-inspired salad with a bowl of refreshing, creamy Tomato-Dill Soup.


Reduced calorie mayonnaise

6 tbsp(s)


3 tbsp(s), fresh, finely chopped


3 tbsp(s)

Uncooked scallion(s)

1 medium, minced

Fresh lime juice

1½ tbsp(s)


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)

Sweet red pepper(s)

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

Romaine lettuce

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


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


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.