Saturday, August 30, 2008

Santa Fe Salad-Low fat

6 Tbsp reduced-calorie mayonnaise
3 Tbsp cilantro, fresh, finely chopped
3 Tbsp water
1 medium scallion(s), minced
1 1/2 Tbsp fresh lime juice
2 tsp sugar
1/2 tsp chili powder
15 oz canned black beans, rinsed and drained
1 1/2 cup cooked corn kernels, fresh or frozen
2 cup grape tomatoes
1 medium sweet red pepper(s), cut into thin strips (about 1 1/2 cups)
8 cup romaine lettuce, cut into thick shreds (about 2 hearts)

To make dressing, whisk together mayonnaise, cilantro, water, scallion, lime juice, sugar and chili powder in a small bowl until smooth. Transfer to a jar or a plastic container with a tight-fitting lid and refrigerate until ready to use.
In a large bowl or food storage container, layer remaining ingredients in order listed. Cover and refrigerate.
To serve, spoon salad ingredients into a bowl. Shake dressing and then drizzle dressing over salad; toss well to coat. Yields about 2 cups of salad and 1 1/2 tablespoons of dressing per serving.

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