Santa Fe Salad
A bright, crunchy salad featuring creamy avocado, smoky cumin, and fresh lime, perfect for quick dinners or summer potlucks.
Ingredients
Salad Ingredients
- 2 cups mixed greens (spinach, romaine, or a spring mix)
- 1 cup cherry tomatoes, halved
- 1 cup black beans, rinsed and drained Canned black beans are recommended for speed.
- 1 cup corn, cooked (fresh, frozen and thawed, or roasted) Grilled corn gives smoky depth.
- 1 whole avocado, diced Toss in lime juice to prevent browning.
- 1/2 cup bell peppers, diced (any color)
- 1/4 cup red onion, diced
- 1/2 cup cilantro, chopped Reserve some for garnish.
Dressing Ingredients
- 1/4 cup lime juice (about 2 limes) Can substitute with lemon juice.
- 2 tablespoons olive oil
- 1 teaspoon ground cumin Can toast briefly for deeper aroma.
- to taste Salt and pepper Adjust seasoning as needed.
Instructions
Assembly
- Place the mixed greens in a large serving bowl.
- Add halved cherry tomatoes, rinsed black beans, cooked corn, diced avocado, bell peppers, red onion, and chopped cilantro. Gently toss to combine without mashing the avocado.
- In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper until emulsified. Taste and adjust seasoning.
- Pour the dressing over the salad and toss gently to coat everything evenly.
- Serve immediately, or cover and chill for 30 minutes to let the flavors meld. If chilling, give the salad a quick toss before serving.
Notes
Store leftover salad (without dressing) in an airtight container for up to 2 days. For best texture, consume dressed salad within 24 hours. Avoid freezing the assembled salad.