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SANTA FE SALAD with CHILI-LIME DRESSING
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June P
May 8, 2007, 7:58:32 AM5/8/07
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SANTA FE SALAD with CHILI-LIME DRESSING
Team this tangy Southwest-inspired salad with a bowl of our refreshing, creamy Tomato-Dill Soup. 6 Tbsp reduced-calorie mayonnaise
3 Tbsp cilantro, fresh, finely chopped
3 Tbsp water
1 medium scallion, minced
1-1/2 Tbsp fresh lime juice
2 tsp sugar
1/2 tsp chili powder
15 oz canned black beans, rinsed and drained
1-1/2 cup cooked corn kernels, fresh or frozen
2 cup grape tomatoes
1 medium sweet red pepper, cut into thin strips (about 1-1/2 cups)
8 cup romaine lettuce, cut into thick shreds (about 2 hearts)
To make dressing, whisk together mayonnaise, cilantro, water, scallion, lime juice, sugar and chili powder in a small bowl until smooth. Transfer to a jar or a plastic container with a tight-fitting lid and refrigerate until ready to use. In a large bowl or food storage container, layer remaining ingredients in order listed. Cover and refrigerate. To serve, spoon salad ingredients into a bowl. Shake dressing and then drizzle dressing over salad; toss well to coat. Yields about 2 cups of salad and 1-1/2 tablespoons of dressing per serving.
Makes 8 Servings: 2 Points per Serving Notes
Storing this salad in layers (instead of tossing it immediately) and keeping the dressing separate, helps to keep the salad fresh. It can be stored up to 4 days in the refrigerator.
Team this tangy Southwest-inspired salad with a bowl of our refreshing, creamy Tomato-Dill Soup. 6 Tbsp reduced-calorie mayonnaise
3 Tbsp cilantro, fresh, finely chopped
3 Tbsp water
1 medium scallion, minced
1-1/2 Tbsp fresh lime juice
2 tsp sugar
1/2 tsp chili powder
15 oz canned black beans, rinsed and drained
1-1/2 cup cooked corn kernels, fresh or frozen
2 cup grape tomatoes
1 medium sweet red pepper, cut into thin strips (about 1-1/2 cups)
8 cup romaine lettuce, cut into thick shreds (about 2 hearts)
To make dressing, whisk together mayonnaise, cilantro, water, scallion, lime juice, sugar and chili powder in a small bowl until smooth. Transfer to a jar or a plastic container with a tight-fitting lid and refrigerate until ready to use. In a large bowl or food storage container, layer remaining ingredients in order listed. Cover and refrigerate. To serve, spoon salad ingredients into a bowl. Shake dressing and then drizzle dressing over salad; toss well to coat. Yields about 2 cups of salad and 1-1/2 tablespoons of dressing per serving.
Makes 8 Servings: 2 Points per Serving Notes
Storing this salad in layers (instead of tossing it immediately) and keeping the dressing separate, helps to keep the salad fresh. It can be stored up to 4 days in the refrigerator.
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