Description
This Santa Fe salad recipe is an easy, flavour packed salad full of crisp veggies and a creamy dressing- perfect for your summer BBQ needs!
Prep Time: 15 min | Cook Time: 10 min | Total Time: 25 min | Course: Salad | Servings: 4servings
Ingredients
4ears (3 cups)cornshucked and cleaned
1tablespoonolive oil
3cupsarugula or other leafy green of choice
1cupcherry tomatoessliced
1 can225gblack beansrinsed and drained
½cupcoijta cheesecrumbled, see above for substiutions
½cupred onionthinly sliced
1smalljalapenofinely chopped and seeded
¼cupcilantrochopped
1mediumavocadodiced
½cupcucumberquartered
1mediumlimejust the juice
1tablespoonolive oil
¼cup plain Greek yogurt
2tablespoonmayonnaise
¼teaspoondried paprika
½teaspoondried chili powder
salt and pepperto taste
Instructions
Heat a medium pan over medium-high heat, add 1 tablespoon of olive oil and corn. Allow corn to brown by stirring often this should take about 10 minutes. Once the corn looks slightly charred it is ready!
- In a large bowl combine corn, arugula, cherry tomatoes, black beans, cheese, red onion, jalapeno, cilantro, avocado, and cucumber.
- In a medium sized bowl, whisk together all dressing ingredients until smooth.
- Drizzle sauce over the salad and toss to combine! See serving suggestions in the post above.
Notes
*Alternatively, cook the cobs of corn on the barbecue, then remove kernels before adding to the salad!
