Santa Fe Salad Recipe

Santa Fe Salad Recipe photo by Taste of Home

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From Newport News, Virginia, Gail Park shares a colorful stand-alone salad that her family simply loves. “People always ask for the recipe when I bring it to a potlucks,” she adds. “The zippy dressing and mix of crunchy veggies with beans is a winning combination!”

This recipe is:

Healthy

Quick

Diabetic Friendly

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Santa Fe Salad Recipe

Prep/Total Time: 30 min.

Yield: 10 Servings

25 5 30

Ingredients

2-1/2 cups cut fresh green beans
1 cup minced fresh cilantro
1/4 cup fat-free sour cream
2 tablespoons lime juice
2 tablespoons balsamic vinegar
2 garlic cloves, minced
1-1/2 teaspoons ground cumin
1/4 teaspoon salt
Dash cayenne pepper
2 cups frozen corn, thawed
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 small sweet red pepper, finely chopped
1 small red onion, chopped
1 can (4 ounces) chopped green chilies
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 cup shredded reduced-fat cheddar cheese

Directions

Place green beans in a small saucepan and cover with water. Bring to a boil; cover and cook for 3-5 minutes or until crisp-tender. Drain and immediately place beans in ice water. Drain and pat dry.
For dressing, in a small bowl, combine the cilantro, sour cream, lime juice, vinegar, garlic, cumin, salt and cayenne.
In a large bowl, combine the green beans, corn, pinto beans, black beans, red pepper, onion, chilies and olives. Sprinkle with cheese. Pour dressing over salad; toss gently to coat. Cover and refrigerate until serving. Yield: 10 servings.

Nutritional Facts 3/4 cup equals 151 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 374 mg sodium, 26 g carbohydrate, 6 g fiber, 8 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

Originally published as Santa Fe Salad in Light & Tasty June/July 2007, p28