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Santa Fe Salad

 Santa Fe Salad
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!”
10 ServingsPrep/Total Time: 30 min.

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

2 of 2

Santa Fe Salad (continued)

Directions (continued)

  • 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.