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Santa Fe Salad

A bright and zesty salad featuring smoky roasted corn, black beans, and creamy cilantro-lime dressing, perfect for a quick and comforting meal.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Southwestern
Calories: 380
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 4 cups mixed salad greens (romaine, baby spinach, and arugula) A mix for varied texture.
  • 1 cup black beans, rinsed Adds protein.
  • 1 cup roasted corn Fresh or frozen; charred for best flavor.
  • 1 medium red bell pepper, diced Brightens the salad.
  • 1 medium avocado, sliced Adds creaminess.
  • 1/4 cup red onion, thinly sliced Adds sharpness.
  • 1/2 cup cherry tomatoes, halved For freshness.
  • 1/4 cup cilantro, chopped Provides a fragrant touch.
  • 1 medium jalapeno, sliced (optional) For heat.
  • 1/4 cup queso fresco or feta (optional) Adds tang.
Dressing Ingredients
  • 1/3 cup Greek yogurt or sour cream For creaminess.
  • 1 medium lime, juiced Adds zesty flavor.
  • 2 tablespoons olive oil For richness.
  • 1 clove garlic, minced Enhances flavor.
  • 1 teaspoon cumin For warmth.
  • to taste salt and pepper For seasoning.
Optional Crunch
  • 1 cup crushed tortilla chips or pepitas For added texture.

Method
 

Preparation
  1. Rinse and spin the salad greens dry, dice the bell pepper, halve the tomatoes, slice the avocado, and chop the cilantro.
  2. In a skillet over medium-high heat, add olive oil and toss in the corn and black beans with a pinch of cumin and smoked paprika until slightly charred.
Dressing
  1. Whisk together the Greek yogurt, lime juice, olive oil, minced garlic, cumin, salt, and pepper until smooth.
  2. Adjust seasoning to taste, adding honey if desired for sweetness.
Assembly
  1. In a large bowl, layer the greens, followed by the warm beans and corn, diced bell pepper, halved tomatoes, and red onion.
  2. Nestle the avocado slices on top and sprinkle with cilantro.
  3. Drizzle the dressing over the salad and toss gently to coat.
  4. Finish with crumbled queso fresco and crushed tortilla chips, if using.

Notes

For a vegan option, use dairy-free yogurt and omit cheese. Enjoy with buttered corn muffins or grilled fish for a complete meal.