Santa Fe Salad with Chili-Lime Dressing

By cmschnettler

Ingredients

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

Details

Servings 8

Preparation

Step 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.

* 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 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.