Go Back

Santa Fe Salad

A vibrant and refreshing salad filled with a medley of textures and flavors, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: American, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Salad Base
  • 2 cups mixed greens Feel free to switch in whatever greens you have on hand.
  • 1 cup cherry tomatoes, halved
  • 1 cup corn kernels (fresh or canned) Rinse canned corn for best taste.
  • 1 cup black beans, rinsed and drained
  • 1 each avocado, diced Choose avocados that yield slightly to gentle pressure.
  • 1 each bell pepper, diced
  • 1/2 cup red onion, thinly sliced
  • 1/4 cup cilantro, chopped
  • 1/2 cup queso fresco or feta cheese, crumbled Use a dairy-free alternative for a vegan option.
Dressing
  • 1/4 cup olive oil
  • 2 tablespoons lime juice
  • 1 teaspoon cumin
  • to taste Salt and pepper Adjust seasoning as desired.

Method
 

Preparation
  1. In a large bowl, combine the mixed greens, cherry tomatoes, corn, black beans, avocado, bell pepper, red onion, and cilantro.
  2. In a smaller bowl, whisk together the olive oil, lime juice, cumin, salt, and pepper.
  3. Pour the dressing over the salad and gently toss to combine, keeping the avocado intact.
  4. Just before serving, sprinkle the crumbled queso fresco or feta cheese on top.

Notes

This salad is best served fresh but can be paired with grilled chicken or shrimp for a heartier meal. For optimal freshness, mix the dressing and avocado just before serving. Leftovers can be stored in an airtight container for up to 2 days.