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

Santa Fe Salad with Chili-Lime Dressing

4
2
2
Smartpoints value per serving
Total Time
25 min
Prep
25 min
Cook
0 min
Serves
8
Difficulty
Easy
Team this tangy Southwest-inspired salad with a bowl of refreshing, creamy Tomato-Dill Soup.

Ingredients

reduced calorie mayonnaise

6 Tbsp

cilantro

3 Tbsp, fresh, finely chopped

water

3 Tbsp

uncooked scallion(s)

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)

sweet red pepper(s)

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

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.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!

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