Santa Fe Salad

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.

Cuisine: Mexican

Courses: Salads

Difficulty: Intermediate

Servings: 6

Calories: 1159.7

Dietary: Gluten-free

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

1 tablespoon Vegetable oil
2 md Green peppers; julienned
2 md Onions; sliced
16 ounce Salsa
30 ounce Canned kidney beans

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

Read it online: https://www.chefs-mate.com/recipe/santa-fe-salad-2/