Santa Fe Salad
Simple southwestern-inspired ingredients in this Santa Fe salad make this vegetarian chopped salad a favorite quick and easy weeknight dinner.
Servings 2 servings
Calories 808kcal
Ingredients
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground pepper
- 1/4 cup olive oil
- 4 cups chopped romaine lettuce
- 1 large ripe tomato seeded and diced
- 1 cup canned red kidney beans rinsed and drained
- 1/2 cup frozen corn thawed
- 3/4 cup cheddar cut into small cubes
- 3/4 cup Monterey Jack cut into small cubes
- 1/2 ripe avocado diced
- a few broken tortilla chips for topping
Instructions
- In a small bowl, whisk together the balsamic vinegar, dijon mustard, salt and pepper. Slowly add the olive oil while whisking until emulsified.
- To a large bowl, add the romaine, tomato, beans, corn, cheddar, and Monterey Jack. Add the dressing to taste and toss to combine.
- Serve and top with diced avocado and tortilla chips
Video
Nutrition
Calories: 808kcal | Carbohydrates: 37g | Protein: 29g | Fat: 63g | Saturated Fat: 21g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 32g | Cholesterol: 80mg | Sodium: 1442mg | Potassium: 1073mg | Fiber: 12g | Sugar: 8g | Vitamin A: 9532IU | Vitamin C: 21mg | Calcium: 697mg | Iron: 4mg