Recipe

Santa Fe Salad Recipe

	Coda26 / All my dishes 10 months, 1 week ago This is a really tasty salad that couldn't be easier to prepare. It can be served on a bed of romaine lettuce, rolled up in warm tortillas, or eaten with tortilla chips. Wonderful with or without avocado. Adapted from Mary Englebreit's Queen of the Kitchen Cookbook.... More Prep:20m Servings:4	Coda26
	easy southwestern cheap colorful salad beans corn peppers tomatoes fresh cool summer vegetarian vegan quick

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Ingredients

2 cups cooked black beans, drained and rinsed if canned

2 large plum tomatoes, seeded and cut into a 1/4-inch dice OR as many halved cherry tomatoes as you like (the "Sugar Snack" variety are great in this dish)

1/2 cup fresh, thawed frozen, or drained canned corn kernels

3 scallions, minced

1 jalapeno chile, seeded, ribs removed, and minced

4 tablespoons chopped fresh cilantro (or to taste)

2-4 small garlic cloves, minced (or to taste)

1 small avocado, diced (optional)

1-2 tablespoons, fruity olive oil

2 tablespoons, fresh lime juice

ground red pepper/cayenne (optional, to taste)

salt

Directions

In a large bowl, combine the black beans, tomatoes, corn, scallions, jalapeno, cilantro, garlic, oil, lime juice, salt, and ground red pepper (if using) in a large bowl. Toss until well-mixed, spoon into a bowl, and serve.

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