Best Santa Fe Salad With Chili Lime Dressing Recipes

Ww 2 Points Santa Fe Salad With Chili-Lime Dressing image

Provided by Parrot Head Mama

Time 2h25m

Yield 8 serving(s)

Number Of Ingredients 12

6 tablespoons reduced-calorie mayonnaise
3 tablespoons fresh cilantro, chopped
3 tablespoons water
1 medium scallion, minced
1 1/2 tablespoons fresh lime juice
2 teaspoons sugar
1/2 teaspoon chili powder
1 (15 ounce) can black beans, rinsed and drained
1 1/2 cups cooked corn kernels
2 cups grape tomatoes
1 medium sweet red pepper, cut into thin strips
8 cups romaine lettuce, cut into thick shreds

Steps:

To make dressing, whisk together mayo, cilantro, water, scallion, lime juice, sugar and chili powder in 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, layer remaining ingredients in order listed.
Cover and refrigerate.
To serve, spoon salad ingredients into a bowl.
Shake dressing and then drizzle over salad, toss well to coat.

Nutrition Facts : Calories 140.9, Fat 4.5, SaturatedFat 0.7, Cholesterol 3.9, Sodium 100.7, Carbohydrate 22.1, Fiber 5.9, Sugar 2.8, Protein 5.5

Sante Fe Salad with Chili-Lime Dressing - Weight Watchers Recipe - (4.4/5) image

Provided by Hapemom

Number Of Ingredients 14

DRESSING:
6 tablesppoons reduced-calorie mayonnaise
3 tablespoons cilantro, fresh, finely chopped
3 tablespoons water
1 medium scallion, minced
1 1/2 tablespoons fresh lime juice
2 teaspoons sugar
1/2 teaspoon chili powder
SALAD:
15 ounces canned black beans, rinsed and drained
1 1/2 cups cooked corn kernels, fresh or frozen
2 cups grape tomatoes
1 medium sweet red pepper, cut into thin strips (about 1 1/2 cups)
8 cups romaine lettuce, cut into thick shreds (about 2 hearts)

Steps:

To make dressing, in a small bowl, whisk together mayonnaise, cilantro, water, scallion, lime juice, sugar and chili powder 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. NOTE: 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.

Santa Fe Salad with Chili-Lime Dressing Recipe - (4.5/5) image

Provided by á-4084

Number Of Ingredients 12

6 Tbsp reduced-calorie mayonnaise
3 Tbsp cilantro, fresh, finely chopped
3 Tbsp water
1 medium uncooked scallion(s), minced
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(s) cooked corn kernels, fresh or frozen
2 cup(s) grape tomatoes
1 medium sweet red pepper(s), cut into thin strips (about 1 1/2 cups)
8 cup(s) romaine lettuce, cut into thick shreds (about 2 hearts)

Steps:

To make dressing, in a small bowl, whisk together mayonnaise, cilantro, water, scallion, lime juice, sugar and chili powder 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. 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.