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Sante Fe salad with chili-lime dressing


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  • 6 T reduced-calorie mayonnaise
  • 3 T cilantro, fresh, finely chopped
  • 3 T water
  • 1 med. scallion, minced
  • 1 1/2 t fresh lime juice
  • 2 t sugar
  • 1/2 t chili powder
  • 15 oz canned black beans, rinsed and drained
  • 1 1/2 c cooked corn kennels, fresh or frozen
  • 2 c grape tomatoes
  • 1 med. sweet red pepper, cut into thin strips(about 1/2 c)
  • 8 c romaine lettuce, cut into thick shreds (about 2 hearts)



Step 1

Dressing: whisk mayonnaise, cilantro, water, scallion, lime juice, sugar and chili powder together in a small bowl until smooth. transfer to a jar or a plastic container with a tight-fitting lid and refridgerate until ready to use.
in a large bowl layer remaining ingredients in ordered list. cover and refrigerate.
to serve spoon salad ingredients in bowl, shake dressing and then drizzle over salad; toss. yields about 2 cups of salad and 1 1/2 tablespoons of dressing per serving.

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