"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Santa Fe Salad with Chili-Lime Dressing Recipe

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This recipe for Santa Fe Salad with Chili-Lime Dressing, by , is from The Labor Goes On, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Friday, October 12, 2007


6 Tbsp reduced calorie mayonaise
2 Tbsp cilantro, fresh, finely chopped
3 Tbsp water
1 medium scallion
1 1/2 Tbsp fresh lime juice
2 tsp sugar
1/2 tsp chili powder
15 oz canned black beans, rinsed and drained
1 1/2 cup cooked corn kernels, fresh or frozen
2 Cups grape tomatoes
1 medium sweet red peppers, cut into thin strips (about 1 1/2 cups)
8 cups romaine lettuce, cut into thick shreds

To make dressing, whisk together mayoniase, cilantro, water, scallion, lime juice, sugar and chili powder in a small bowl until smooth. Transfer to a jar or plastic container with a tight fitting lid and refrigerate until ready to use.

In a large bowl or food storage container, layer remaining ingredients in order listed. Cover and refrigerate.

To serve, spoon salad ingredients into a bowl. Shake dressing and then drizzle dressing over salad; toss well to coat. Yields about 2 cups of salad and 1 1/2 Tablespoons of dressing per serving.




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