Skip to main contentSkip to footer
Join now
Join now
Join now & get access to 13,000+ healthy, delicious recipes
Photo of Santa Fe salad with chili-lime dressing by WW

Santa Fe salad with chili-lime dressing

2
Points®
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

Cilantro

3 Tbsp, fresh, finely chopped

Water

3 Tbsp

Scallions

1 medium, minced

Fresh lime juice

2 Tbsp

Sugar

2 tsp

Chili powder

½ tsp

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), shredded, 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.
  3. To serve, spoon salad ingredients into a bowl. Shake dressing and then drizzle dressing over salad; toss well to coat. Yields about 2 cups of salad and 1 1/2 tablespoons of dressing per serving.

Notes

.This Mix and Match recipe is part of our Make Ahead recipe series: We give you a week's worth of recipes intended to save you time in the kitchen. We show you how to swap dishes to create quick and easy meals throughout the week. For instance, you can pair our cold Tomato-Dill Soup with Tuscan Tuna Wraps or our Santa-Fe Salad, use the Grilled Summer Vegetables in both the wrap and our Cuban Chicken Skewers, and top virtually anything with our Tropical Fruit Salsa. The options are endless!

People Also Like

People Also Like