Whether you are looking for a salad to share at a potluck, a light supper or an easy make ahead lunch, this Santa Fe Salad has you covered.
Filled with a rainbow of fresh ingredients and topped with this light and easy Santa Fe Ranch, this delicious salad really hits the spot!
You might notice that there aren't a ton of salad recipes on this website. I will admit (sheepishly) that I'm not really a salad person...
Salads are what I tend to order the odd time that I eat out as they are usually the easiest for me to know and avoid ingredients. And I've just had a lot of "meh" salads so it is rarely what I want to cook when I'm at home. Therefore, it takes a special salad for me to actually get inspired to test it out and share it!
So, you can rest assured that the odd time that I do share a recipe, such as this Thai Peanut Salad or this Mediterranean Salad, it is one that is worth trying!
The Ingredients
- Greens- I like to use a pre-chopped "Spring Mix" for this salad which is usually a mixture of spinach, kale and arugula. You can use what ever combination of salad greens that you like best.
- Carrots- I prefer to use shredded carrots in this recipe but diced or thinly chopped would also work.
- Black Beans- Homemade beans add extra flavour but canned beans work as well. You could also substitute canned pinto beans or leave them out.
- Corn- You can use frozen, canned or fresh.
- Jalapeno- Be sure to remove seeds and membranes unless you want it extra spicy!
- Tomatoes- I like to use grape or cherry tomatoes that have been sliced in half. You could also use larger fresh tomatoes that have been diced up instead.
- Green Onions
- Avocado- If you are preparing the salad ahead of time, wait to add the avocado until just before serving so that it doesn't brown.
- Santa Fe Ranch- This light and creamy recipe with Greek yogurt is super easy to make.
- Tortilla Chips- A couple of handfuls of tortilla chips add some nice crunch to the salad. You could omit them or use Crispy Roasted Chickpeas instead!
The Method
1. Mix. Combine all of the ingredients except for the ranch and tortilla chips into a large bowl.
2. Dress. Add ¾ of the ranch and mix until well combined. Taste and add remaining dressing if desired.
3. Serve. Top with crumbled tortilla chips and enjoy.
Leftovers
Make Ahead: You can mix together all of the ingredients except the avocado, dressing and tortilla chips up to one day in advance. Store in an airtight container in the refrigerator. Just before serving, add the avocado, mix in the dressing and top with tortilla chips.
To Store: Store undressed salad in an airtight container in the refrigerator for up to 4 days. Store dressed salad in an airtight container in the refrigerator for up to 1 day.
Make it Your Own
Salads are great because you can easily add or omit ingredients as you see fit! The following would be tasty additions to this salad:
- Cheese- Shredded cheddar, crumbled feta or cotija would all be great.
- Chicken- Diced, shredded or this Nacho Chicken would all be good ways to add more protein.
- Pork- Leftover Carnitas or Pulled Pork would also be tasty ways to add some meat.
- Grains- To make the salad more filling and add texture, you can add 1-2 cups of cooked grains such as quinoa, barley or millet.
- Red Onion- Thinly sliced fresh onion would be good in the salad as well. TIP: To reduce the "bite" of the onion, slice it and place it in a bowl of cold water for 10-20 minutes, then drain and add to the salad.
- Cilantro
Serving Ideas
Enjoy this salad all on its own for a light lunch or supper. Or try rolling some up inside a pita or tortilla with maybe a bit of grilled chicken for a tasty wrap!
This Santa Fe Salad would also be a great side to accompany:
Dietary Notes
If you have dietary restrictions, check the packaging of specific ingredients that you use to ensure they are compliant. This recipe is:
- Gluten Free
- Vegetarian
And if you liked this recipe...
...you might also like:
Ingredients
- 1 (12 oz) package fresh mixed greens (about 12 cups)
- 3 carrots shredded (about 2 cups)
- 1 jalapeno finely chopped, seeds and membranes removed
- 1 (19 oz) can black beans (about 2 cups)
- 1 cup corn
- 1 dry pint cherry tomatoes sliced in half (about 2 cups)
- ¼ cup green onions
- 2 avocados
- 1 batch Santa Fe Ranch
- 1 cup tortilla chips crushed
Instructions
- Place all of the ingredients except for the ranch and tortilla chips into a large bowl and mix until combined.
- Add ¾ of the ranch dressing and mix. Taste and add more dressing if desired.
- Top with tortilla chips and serve.
Notes
Nutrition
More Side Dishes!
Shelby
I love the variety of ingredients in this and the added crunch from the tortilla chips!
Janessa
I'm glad you liked this recipe, Shelby! Thank you for your kind review.
nancy
this Santa Fe Salad reminds of the one Earls used to serve but then took off the menu - it's wonderful! thanks for the easy instructions.
Janessa
I'm glad you enjoyed this recipe, Nancy! Thank you for your kind review.
ChihYu
Beautiful to look at and delicious to eat! The flavors and textures are perfect - especially the right amount of heat from the jalapenos!
Janessa
I'm glad you liked this recipe! Thank you for the kind review ChihYu.
Donny
For someone who doesn't eat a lot of salads you sure made a good one here! This was delicious and I've always loved tortilla chips on salads so I'm so glad you reminded me to do that!
Janessa
I'm glad you liked this recipe! Thank you for your kind review, Donny.