Santa Fe Salad
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 10 servings.
People always ask for this Santa Fe salad recipe when I bring it to potlucks. The zippy dressing and mix of crunchy veggies with beans is a winning combination! —Gail Park, Newport News, Virginia
Ingredients
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2-1/2 cups cut fresh green beans
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1 cup minced fresh cilantro
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1/4 cup fat-free sour cream
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2 tablespoons lime juice
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2 tablespoons balsamic vinegar
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2 garlic cloves, minced
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1-1/2 teaspoons ground cumin
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1/4 teaspoon salt
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Dash cayenne pepper
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2 cups frozen corn, thawed
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1 can (15 ounces) pinto beans, rinsed and drained
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1 can (15 ounces) black beans, rinsed and drained
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1 small sweet red pepper, finely chopped
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1 small red onion, chopped
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1 can (4 ounces) chopped green chiles
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1 can (2-1/4 ounces) sliced ripe olives, drained
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1/2 cup shredded reduced-fat cheddar cheese
Directions
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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.
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2.
For dressing, in a small bowl, combine the cilantro, sour cream, lime juice, vinegar, garlic, cumin, salt and cayenne.
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3.
In a large bowl, combine the green beans, corn, pinto beans, black beans, red pepper, onion, chiles and olives. Sprinkle with cheese. Pour dressing over salad; toss gently to coat. Cover and refrigerate until serving.
Nutrition Facts
3/4 cup: 151 calories, 2g fat (1g saturated fat), 5mg cholesterol, 374mg sodium, 26g carbohydrate (4g sugars, 6g fiber), 8g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.
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