![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqgzleqICTqaRVv7v199m3GitpNgRRoZzvvgAHxa4yQMj1Ckr1GTNIciTUlMVvfWJuUkEMq-w6BrTmfPsCsO5t3weAD_vDQxPXH4zhBApPKxGauhu5TztRoLb12QVKsTN6W2_EX_6wlf6n/s320/santefesalad_n_lg.jpg)
Here is the recipe for this salad:
Santa Fe Salad with Chili-Lime Dressing (Mix and Match Recipe)
light meals
POINTS® Value: 2 Servings: 8 Preparation Time: 25 min Cooking Time: 0 min
Level of Difficulty: Easy
Ingredients
6 Tbsp reduced-calorie mayonnaise
3 Tbsp cilantro, fresh, finely chopped (I use more because it is so good!)
3 Tbsp water
1 medium scallion(s), minced
1 1/2 Tbsp fresh lime juice (I use more because I like it.)
2 tsp sugar (I use a sugar substitute)
1/2 tsp chili powder
15 oz canned black beans, rinsed and drained
1 1/2 cup cooked corn kernels, fresh or frozen
2 cup grape tomatoes
1 medium sweet red pepper(s), cut into thin strips (about 1 1/2 cups) (You can also used any colored sweet peppers. It makes the salad so pretty!)
8 cup romaine lettuce, cut into thick shreds (about 2 hearts)
Instructions:
To make dressing, whisk together mayonnaise, cilantro, water, scallion, lime juice, sugar and chili powder in a small bowl 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.
2 comments:
I had that salad for my whole dinner last night. It is so good! I had special little yellow tomatoes I got at the farmers market I put in it MMMM
Sounds delicious. I love cilantro and lime in anything!
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