LEFTOVER CHICKEN SANTA FE SALAD
Adapted from Woman's Day magazine. I changed all of the ingredients to lower fat versions, but the original called for the full fat stuff, so by all means use whichever you prefer. Good way to use up a little leftover corn and chicken. If you prefer to not buy pre-bagged salad, just add a little shredded red cabbage,carrots, and sliced radishes to your favorite salad greens. You may also sub any type of cooked beans you prefer - chickpeas, kidney beans, black-eyed peas, etc. Shredded leftover pork or turkey would also be nice in this.
Provided by HeatherFeather
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix dressing together in a large bowl.
- Add chicken,beans,corn,and salad greens and toss well to coat.
- Place about a small handful of tortilla chips (approx 1 cup) onto 4 serving plates, then portion out the salad on top.
- Place a dollop of sour cream on top of each and sprinkle with some shredded cheese.
Nutrition Facts : Calories 458.8, Fat 16.9, SaturatedFat 3.4, Cholesterol 54.9, Sodium 426.5, Carbohydrate 50.4, Fiber 9.7, Sugar 4.7, Protein 29.3
SANTA FE RICE SALAD
Great black bean and rice salad!
Provided by GOJAGUARS
Categories Salad Grains Rice Salad Recipes
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat and chill.
- In a large bowl, mix together the rice, beans, tomato, cheese and green onion.
- In a small bowl, whisk together the oil, vinegar, peppers, sugar and salt. Pour over the rice mixture and toss to coat. Cover and refrigerate salad for 30 minutes. Top with avocado just before serving.
Nutrition Facts : Calories 334.3 calories, Carbohydrate 27.4 g, Cholesterol 14.8 mg, Fat 22 g, Fiber 5.1 g, Protein 8 g, SaturatedFat 5.7 g, Sodium 232.2 mg, Sugar 1.6 g
SANTA FE SALAD
From Newport News, Virginia, Gail Park shares a colorful stand-alone salad that her family simply loves. "People always ask for the recipe when I bring it to a potlucks," she adds. "The zippy dressing and mix of crunchy veggies with beans is a winning combination!"
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings.
Number Of Ingredients 17
Steps:
- Place green beans in a small saucepan and cover with water. Bring to a boil; cover and cook for 3-5 minutes or until crisp-tender. Drain and immediately place beans in ice water. Drain and pat dry. , For dressing, in a small bowl, combine the cilantro, sour cream, lime juice, vinegar, garlic, cumin, salt and cayenne. , In a large bowl, combine the green beans, corn, pinto beans, black beans, red pepper, onion, chilies and olives. Sprinkle with cheese. Pour dressing over salad; toss gently to coat. Cover and refrigerate until serving.
Nutrition Facts : Calories 151 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 374mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 6g fiber), Protein 8g protein. Diabetic Exchanges
SANTA FE CORN & BLACK BEAN SALAD
Make and share this Santa Fe Corn & Black Bean Salad recipe from Food.com.
Provided by boy named Sous
Categories Black Beans
Time 45m
Yield 10 1/2 cup servings, 10 serving(s)
Number Of Ingredients 8
Steps:
- Mix all together.
- Let stand 1/2 hour ("cooking time" is standing time).
- Serve in lettice lined bowl if desired.
- (For extra flavor you could sprinkle on some Taco Spice from a Spice Pack - like McCormick or Lawry's - adds a ton of sodium though!).
BLACK BEAN SALAD SANTA FE
I served this warm on tortillas with smoked cheddar cheese. It is good cold after sitting over night too. This might be good over rice too. Be generous with the chili powder!
Provided by dicentra
Categories Black Beans
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a serving bowl, place the beans and corn.
- Add onion, garlic, spices, lemon juice, cilantro and salt.
- Toss to combine.
- Shortly before serving, add the avocado and diced tomato.
Nutrition Facts : Calories 235.4, Fat 8.5, SaturatedFat 1.3, Sodium 310.8, Carbohydrate 35.1, Fiber 11.5, Sugar 3, Protein 9.3
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SANTA FE SALAD WITH CHICKEN, CORN, AND BLACK BEANS
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4.8/5 (12)Total Time 25 minsCategory Main Course, SaladCalories 649 per serving
- Heat the oil in a large nonstick pan until shimmering. Add the chicken and the taco seasoning mix. Cook, turning frequently, until the chicken is done, about ten minutes.
- Meanwhile, divide the spinach among four plates, or plastic boxes with lids if packing for work or school. Divide the beans, avocados, tomatoes, corn, cheese, and onion among the four dishes.
- When the chicken is done, remove it from the heat to a cutting board and shred it into bite sized pieces. Divide the chicken among the salads. If you’re making the salads in advance, allow the chicken to cool before adding it to the dish.
- Sprinkle the salads with chopped cilantro. Serve with a squeeze of lime juice and a drizzle of olive oil or salsa and sour cream if you prefer.
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