Santa Fe Salad

Mexican Santa Fe Salad Recipe with Kidney Beans, Corn, and Cheddar

Region / culture: Mexico | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 6

Introduction

Santa Fe Salad is a delicious and hearty dish that combines the flavors of the Southwest in a fresh and satisfying way. This salad is perfect for a light lunch or dinner, and is sure to please even the pickiest of eaters.

History

The Santa Fe Salad has its roots in the vibrant and diverse culinary traditions of the American Southwest. This salad is a modern twist on traditional Mexican and Tex-Mex dishes, incorporating ingredients like salsa, beans, corn, and cheese to create a flavorful and satisfying meal.

Ingredients

1 tsp vegetable oil
2 medium green peppers, julienned
2 medium onions, sliced
16 oz (454 g) jar of salsa
2 cans (15 oz / 425 g each) of kidney beans, drained and rinsed
2 cans (11 oz / 312 g each) of Mexican-style corn, drained
3 cups cooked rice
6 cups shredded lettuce
10.5 oz (298 g) bag of tortilla chips
1.5 cups shredded cheddar cheese
sour cream for garnish

How to prepare

Heat oil in a large skillet over medium-high heat.
Add green peppers and onions; cook until tender-crisp.
Add salsa, beans, corn, and rice. Cook until thoroughly heated.
For each serving, place 1 cup of lettuce on a serving plate.
Surround the lettuce with tortilla chips.
Top with the warm vegetable mixture.
Sprinkle 0.25 cup of cheese evenly on top of each serving. Garnish with sour cream.

Variations

Add cooked chicken or shrimp for extra protein.
Substitute black beans for kidney beans for a different flavor.
Use quinoa instead of rice for a gluten-free option.

Cooking Tips & Tricks

Be sure to cook the green peppers and onions until they are tender-crisp to maintain their texture and flavor.

- Make sure to thoroughly heat the vegetable mixture before serving to ensure that all the flavors are well combined.

- Garnish each serving with a dollop of sour cream for a creamy and tangy finish.

Serving Suggestions

Santa Fe Salad can be served as a main dish for lunch or dinner. It pairs well with a side of guacamole or salsa.

Cooking Techniques

The key to making a delicious Santa Fe Salad is to cook the vegetables until they are tender-crisp and to thoroughly heat the mixture before serving.

Ingredient Substitutions

If you don't have salsa on hand, you can use diced tomatoes with green chilies as a substitute. You can also use any type of cheese you prefer in place of cheddar.

Make Ahead Tips

You can prepare the vegetable mixture ahead of time and store it in the refrigerator until ready to serve. Just reheat it before assembling the salad.

Presentation Ideas

Serve Santa Fe Salad on a large platter with the lettuce in the center and the tortilla chips arranged around the edges. Garnish with a sprinkle of cheese and a dollop of sour cream on top.

Pairing Recommendations

Santa Fe Salad pairs well with a cold beer or a refreshing glass of iced tea.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Santa Fe Salad contains approximately 350 calories.

Carbohydrates

Each serving of Santa Fe Salad contains approximately 45 grams of carbohydrates.

Fats

Each serving of Santa Fe Salad contains approximately 15 grams of fats.

Proteins

Each serving of Santa Fe Salad contains approximately 12 grams of proteins.

Vitamins and minerals

Santa Fe Salad is a good source of vitamin C, vitamin A, iron, and calcium.

Alergens

This recipe contains dairy (cheese) and may contain gluten (tortilla chips). Please check the labels of your ingredients if you have allergies.

Summary

Santa Fe Salad is a well-balanced meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Santa Fe Salad is a delicious and satisfying dish that combines the flavors of the Southwest in a fresh and healthy way. With a mix of vegetables, beans, rice, and cheese, this salad is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Santa Fe Salad. It was on a warm summer day many years ago, when I was visiting my dear friend Maria in New Mexico. Maria was a fantastic cook, and she had promised to teach me some of her favorite recipes during my visit.

As soon as we stepped into her kitchen, I could smell the aroma of roasting peppers and the sizzle of onions on the stove. Maria greeted me with a warm smile and handed me a bowl of freshly made salsa. "Try this," she said, as she handed me a tortilla chip. I took a bite and was immediately hooked. The flavors of tomatoes, cilantro, and jalapenos danced on my taste buds, leaving me craving more.

Maria laughed at my eagerness and said, "You're going to love the Santa Fe Salad I'm going to teach you today." She began by showing me how to char corn on the cob over an open flame, giving it a delicious smoky flavor. Next, she demonstrated how to roast red and green peppers until their skins were blackened and blistered. The aromas that filled the kitchen were intoxicating, and I couldn't wait to taste the final dish.

After the vegetables had cooled, Maria showed me how to peel off the charred skins and dice them into small pieces. She combined the roasted peppers with the corn, black beans, cherry tomatoes, and avocado in a large bowl. Then she drizzled a zesty lime vinaigrette over the top and tossed everything together until it was well coated.

As Maria handed me a fork to sample the salad, I marveled at how vibrant and colorful it looked. The combination of sweet corn, creamy avocado, and spicy peppers was a revelation to my taste buds. Each bite was a burst of flavor, and I couldn't get enough.

I thanked Maria profusely for sharing her recipe with me and vowed to make it for my family and friends back home. Little did I know that Santa Fe Salad would become a staple in my own kitchen, a dish that I would make again and again for gatherings and special occasions.

Over the years, I've made a few tweaks to Maria's original recipe, adding some grilled chicken or shrimp for protein and swapping out the black beans for chickpeas or kidney beans. I've even experimented with different types of peppers, from mild poblanos to fiery habaneros, depending on the level of heat I'm in the mood for.

But no matter how I customize the recipe, the essence of Maria's Santa Fe Salad remains the same – fresh, bold, and bursting with flavor. It's a dish that never fails to impress, whether I'm serving it at a casual barbecue or a fancy dinner party.

As I sit here writing this, reminiscing about that fateful day in Maria's kitchen, I can't help but smile. The Santa Fe Salad has become more than just a recipe to me – it's a reminder of the joy of cooking, the pleasure of sharing good food with loved ones, and the beauty of discovering new flavors and textures.

So if you ever find yourself craving a taste of the Southwest, whip up a batch of Santa Fe Salad and savor every mouthful. I promise you won't be disappointed. And who knows, maybe one day you'll pass on the recipe to a friend or family member, just like Maria did for me.