1 tb Vegetable oil 2 md Green peppers; julienned 2 md Onions; sliced 16 oz Salsa 30 oz Canned kidney beans -- drained 22 oz Canned Mexican-style corn
drained 3 c Cooked rice 6 c Shredded lettuce 10 1/2 oz Tortilla chips 1 1/2 c Shredded Cheddar cheese :
(1-1/2 cups = (6 oz.)
GARNISH:
Sour cream Heat oil in large skillet over medium-high heat. Add green peppers and onions; cook until tender crisp. Add salsa, beans, corn and rice; cook until thoroughly heated. For each serving, place 1 cup lettuce on serving plate. Surround lettuce with tortilla chips. Top with warm vegetable mixture. Sprinkle 1/4 cup cheese evenly on top of each serving. Garnish with sour cream. Each serving provides: * 740 calories * 25 g. protein * 26.7 g. fat * 100.4 g. carbohydrate * 7.1 g. dietary fiber * 36 mg. cholesterol * 896 mg. sodium Source: "Veg-able Rice" Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias
How To make Santa Fe Salad's Videos
Santa Fe Chicken Salad
If you’re looking for a healthy meal packed with flavor, vegetables, and some lean chicken. This Santa Fe Chicken Salad recipe is sure to fill you up, without packing any guilt.
Santa Fe Salad ???????? [Easy Midweek Dinner Recipe]
full recipe
A hearty Santa Fe Salad topped with pan fried chicken tenders is not only easy to make and put together, it’s perfect for that quick midweek family meal everyone will love.
It has all the familiar flavours with taco seasoning, corn chips and a good mixture of corn, black beans, tomatoes, avocados, olives and jalapeno.
A great chicken salad recipe to make for dinner.
Santa Fe Chicken Salad
Santa Fe Chicken Salad | Greenridge Farm
Our Santa Fe Chicken has all the flavor of the Southwest packed into the healthy white meat you expect from a delicious chicken breast. Try this tasty dish today!
Recipe:
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Santa Fe Black Bean & Corn Salad Recipe
Santa Fe Black Bean & Corn Salad Recipe
SANTA FE BLACK BEAN AND CORN SALAD:
4 cups cooked black beans (or canned, drained) 2 cups frozen corn (or leftover corn on the cob) 1 large jicama, peeled and chopped 1 red bell pepper, chopped 1 green pepper, chopped 1 red onion, thinly sliced 1 pt. cherry red tomatoes (halved)
Combine salad ingredients in large bowl. Combine dressing ingredients in small bowl. Pour over veggies and toss. Refrigerate overnight (or 4 hours) for flavors to blend. Place in serving bowl and garnish with fresh cilantro and lime twists,
Dressing:
1⁄4 cup red wine vinegar 1⁄4 cup lime juice (preferably fresh) 1⁄2 cup canola oil 1 tsp. ground cumin 1⁄2 cup cilantro, chopped 1⁄4 tsp. cayenne pepper Kosher salt, fresh ground pepper to taste
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