Santa Fe Salad

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Servings: 6 Difficulty: Intermediate
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A hearty, protein-packed bean salad with zesty salsa and crisp peppers.
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This Santa Fe Salad is a vibrant, no-cook dish that brings the bold flavors of the Southwest to your table. It features a satisfying base of rinsed kidney beans, tossed with crisp julienned green peppers and sharp sliced onions. The mixture is coated in a generous amount of robust salsa, which acts as both dressing and flavor enhancer, adding a tangy, slightly sweet heat. A touch of vegetable oil helps bind the ingredients and adds richness. Perfect for a quick lunch, a picnic side, or a light dinner, this salad is incredibly easy to assemble. It’s naturally vegan, gluten-free, and packed with fiber. The flavors meld beautifully as it sits, making it an excellent make-ahead option for busy weeknights or potlucks.

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Santa Fe Salad

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 1159.7

Description

This Santa Fe Salad is a vibrant, no-cook dish that brings the bold flavors of the Southwest to your table. It features a satisfying base of rinsed kidney beans, tossed with crisp julienned green peppers and sharp sliced onions. The mixture is coated in a generous amount of robust salsa, which acts as both dressing and flavor enhancer, adding a tangy, slightly sweet heat. A touch of vegetable oil helps bind the ingredients and adds richness. Perfect for a quick lunch, a picnic side, or a light dinner, this salad is incredibly easy to assemble. It&# 226;ÂÂs naturally vegan, gluten-free, and packed with fiber. The flavors meld beautifully as it sits, making it an excellent make-ahead option for busy weeknights or potlucks.

Ingredients

Directions

  1. Rinse the canned kidney beans thoroughly in a colander to remove excess sodium and starch.
  2. Wash the green peppers and slice them into thin julienne strips.
  3. Peel and thinly slice the onions.
  4. Place the rinsed beans, sliced green peppers, and sliced onions into a large mixing bowl.
  5. Add the vegetable oil and pour the salsa over the vegetables and beans.
  6. Gently toss all ingredients together until evenly coated with the salsa and oil.
  7. Serve immediately or chill in the refrigerator to allow flavors to meld.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1159.7kcal
% Daily Value *
Total Fat 8.4g13%
Saturated Fat 1.3g7%
Cholesterol 0.0mg0%
Sodium 2083.0mg87%
Total Carbohydrate 199.9g67%
Dietary Fiber 55.9g224%
Sugars 35.0g
Protein 70.2g141%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Let the salad sit for at least 15-30 minutes before serving to allow the onions and peppers to absorb the salsa flavors.

For a creamier texture, you can add diced avocado or a dollop of vegan sour cream when serving.

This salad keeps well in an airtight container in the refrigerator for up to 3 days. The flavors often improve after a night in the fridge.

If you prefer a milder taste, use mild salsa and rinse the beans very well. For more heat, choose a hot salsa variety.

Keywords: santa fe, bean salad, kidney beans, mexican, vegan, no cook, salsa, green pepper, onion, healthy, lunch, side dish, fiber rich, gluten free, picnic, make ahead
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