Show Subscription Form




Santa Fe Salad Recipe
Santa Fe Salad Recipe photo by Taste of Home

Santa Fe Salad Recipe

Be the first to add a review
5
Publisher Photo
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!”
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:10 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 10 servings

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

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.

Directions

  1. 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.
  2. For dressing, in a small bowl, combine the cilantro, sour cream, lime juice, vinegar, garlic, cumin, salt and cayenne.
  3. 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.
Originally published as Santa Fe Salad in Light & Tasty June/July 2007, p28

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.

Reviews for Santa Fe Salad

AVERAGE RATING
   (1)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image