Santa Fe Salad
A vibrant, layered salad featuring crisp romaine, juicy cherry tomatoes, smoky roasted corn, and creamy avocado, all tied together with a lively cilantro-lime dressing.
Ingredients
Salad Base
- 2 heads Romaine lettuce, chopped For crisp freshness
- 1 can Canned black beans, rinsed and drained Adds protein and heartiness
- 1 cup Sweet corn, fresh or frozen, charred For smoky notes; substitute canned for convenience
- 1 cup Cherry tomatoes, halved For juicy pops of sweetness
- 1 large Avocado, diced For creamy balance
- 1/4 cup Red onion, thinly sliced Optional; soak in cold water for milder bite
- 1/2 cup Cilantro, chopped For bright herbal lift
- 1/2 cup Cotija or feta cheese, crumbled Use nutritional yeast for dairy-free
- handful Tortilla strips Baked or fried for crunch; substitute tortilla chips
Lime Vinaigrette
- 3 tablespoons Fresh lime juice
- 1/4 cup Olive oil
- 1/2 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Honey
- Salt and pepper to taste
- 1 small spoonful Chipotle in adobo, minced Optional for smoky heat
Instructions
Prepare the Corn
- Heat a skillet over medium-high heat. Add corn and a light drizzle of oil. Let it sit until it chars in spots, about 4 to 6 minutes, stirring occasionally.
Warm the Beans (Optional)
- In the same skillet, add black beans with a pinch of cumin and a little salt, stirring until just warm, 2 to 3 minutes.
Make the Dressing
- In a small bowl, whisk fresh lime juice, olive oil, smoked paprika, ground cumin, honey, and salt until emulsified. Stir in minced chipotle if using. Taste and adjust acidity or sweetness.
Chop and Arrange Greens
- In a large bowl, toss chopped romaine, halved cherry tomatoes, red onion, and cilantro.
Combine
- Add charred corn, warmed black beans, and diced avocado to the greens. Drizzle most of the dressing over the salad and gently toss so the avocado stays in one piece but gets coated.
Finish
- Sprinkle crumbled cotija or feta and crunchy tortilla strips on top. Serve extra dressing at the table for those who like it saucier.
Notes
Keep dressing, crunchy tortilla strips, and avocado separate to prevent sogginess. Make dressing up to 3 days ahead and refrigerate. Leftover salad (without tortilla strips) will keep for 2 days in the fridge.