Best 3 Santa Fe Corn Salad Recipes

Indulge in the tantalizing flavors of Santa Fe corn salad, a delectable dish that captures the vibrant spirit of New Mexican cuisine. This refreshing and colorful salad showcases the harmonious blend of sweet corn, crisp bell peppers, zesty chili peppers, and juicy tomatoes, all tossed in a tangy and flavorful dressing. Embark on a culinary journey as we explore three enticing variations of this beloved salad: the classic Santa Fe corn salad, a vegan version bursting with plant-based goodness, and a smoky chipotle corn salad that adds a touch of heat and smokiness. Each recipe is carefully crafted to tantalize your taste buds and leave you craving more. Whether you're hosting a lively fiesta or simply seeking a delightful side dish, Santa Fe corn salad is sure to be a hit.

Check out the recipes below so you can choose the best recipe for yourself!

SANTA FE SALAD

Santa Fe Salad image

From Newport News, Virginia, Gail Park shares a colorful stand-alone salad that her family simply loves. "People always ask for the recipe when I bring it to a potlucks," she adds. "The zippy dressing and mix of crunchy veggies with beans is a winning combination!"

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 10 servings.

Number Of Ingredients 17

Ingredients

2-1/2 cups cut fresh green beans
1 cup minced fresh cilantro
1/4 cup fat-free sour cream
2 tablespoons lime juice
2 tablespoons balsamic vinegar
2 garlic cloves, minced
1-1/2 teaspoons ground cumin
1/4 teaspoon salt
Dash cayenne pepper
2 cups frozen corn, thawed
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 small sweet red pepper, finely chopped
1 small red onion, chopped
1 can (4 ounces) chopped green chilies
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 cup shredded reduced-fat cheddar cheese

Steps:

Place green beans in a small saucepan and cover with water. Bring to a boil; cover and cook for 3-5 minutes or until crisp-tender. Drain and immediately place beans in ice water. Drain and pat dry. , For dressing, in a small bowl, combine the cilantro, sour cream, lime juice, vinegar, garlic, cumin, salt and cayenne. , In a large bowl, combine the green beans, corn, pinto beans, black beans, red pepper, onion, chilies and olives. Sprinkle with cheese. Pour dressing over salad; toss gently to coat. Cover and refrigerate until serving.

Nutrition Facts : Calories 151 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 374mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 6g fiber), Protein 8g protein. Diabetic Exchanges

SANTA FE CORN SALAD

Santa Fe Corn Salad image

Make and share this Santa Fe Corn Salad recipe from Food.com.

Provided by Brigitte

Categories Black Beans

Time 10m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup olive oil
2 limes, juice of
1/4 cup cilantro
1 teaspoon cumin
1 pinch salt
1 pinch pepper
1 (15 ounce) can black beans
1 red pepper
1/3 cup red onion, chopped
2 cups frozen corn

Steps:

Whisk together oil, lime juice salt and pepper.
Rinse black beans.
Cook corn in microwave.
Add all ingredients in a bowl and mix.

Nutrition Facts : Calories 238.3, Fat 10, SaturatedFat 1.4, Sodium 30.4, Carbohydrate 32.8, Fiber 8.7, Sugar 1.6, Protein 8.4

SANTA FE CORN & BLACK BEAN SALAD

Santa Fe Corn & Black Bean Salad image

Make and share this Santa Fe Corn & Black Bean Salad recipe from Food.com.

Provided by boy named Sous

Categories Black Beans

Time 45m

Yield 10 1/2 cup servings, 10 serving(s)

Number Of Ingredients 8

Ingredients

3/4 cup salsa (I use Rojo or Resers, uncooked not sauce style)
1/4 cup fresh cilantro, chopped
2 -3 jalapenos
1 garlic clove
1/2 teaspoon cumin
1 (15 1/2 ounce) can corn
1 (16 ounce) can black beans (S&W reduced salt is good)
1/2 cup green pepper, diced

Steps:

Mix all together.
Let stand 1/2 hour ("cooking time" is standing time).
Serve in lettice lined bowl if desired.
(For extra flavor you could sprinkle on some Taco Spice from a Spice Pack - like McCormick or Lawry's - adds a ton of sodium though!).

Tips:

Fresh corn is the key to this salad. If you can't find fresh corn, you can use frozen corn, but be sure to thaw it completely before using.
To roast the corn, you can either grill it or roast it in the oven. If you're grilling it, preheat your grill to medium-high heat and cook the corn for about 10 minutes, or until it's charred and tender.
If you're roasting the corn in the oven, preheat your oven to 400 degrees Fahrenheit and roast the corn for about 20 minutes, or until it's charred and tender.
Once the corn is roasted, let it cool slightly before cutting it off the cob. You can use a sharp knife or a corn stripper to remove the kernels.
This salad is best served fresh, but it can be stored in the refrigerator for up to 3 days.

Conclusion:

Santa Fe corn salad is a delicious and refreshing dish that's perfect for summer cookouts and potlucks. It's also a healthy salad that's packed with nutrients, including vitamins A, C, and K, and fiber. So next time you're looking for a delicious and healthy salad, give Santa Fe corn salad a try.

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