This is a delicious, satisfying ‘salad’, served warm. With rice, beans, and vegetables, this seems to be so much more than a salad. The salsa, cheese, and tortilla chips bring a fun Mexi flavor. Serve the cheese, tortilla chips, and sour cream on the side and allow each person to dress their own salad.
Although the original recipe calls for cheddar cheese, cotija would also be great in this recipe. Cotija can be found in the refrigeratored section of the grocery store, often in a grouping with other hispanic foods.
Santa Fe Salad
Recipe @ that’s some good cookin’
- 1 tablespoon vegetable oil
- 1 medium-size green pepper, julienned
- 1 medium onion, sliced
- 1 cup of your favorite salsa
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 cup frozen corn (I used a sweet frozen corn sold by Costco)
- 3 cups cooked rice (This is approximately 1-1 1/2 cups uncooked)
- 6 cups shredded lettuce (about 1 head), or salad mix of your choice
- tortilla chips
- 1 ½ cups shredded Cheddar cheese
- Sour cream for garnish
- 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.
- If you choose to make baked tortilla strips: Cut flour tortillas into thin strips. Cut long strips in half. Spread a single layer of strips on a baking sheet. Bake at 300-degrees F until strips are crispy.
- For each serving, place 1 cup lettuce on serving plate. Top with warm vegetable mixture.
- Garnish salad with cheese, torilla chips or strips, and sour cream.
Makes 4 servings