Description
A bright, smoky salad with roasted vegetables, crisp greens, and a tangy lime-cilantro dressing.
Ingredients
- Mixed salad greens (6 cups)
- Roasted corn (1 cup)
- Black beans (1 can, drained and rinsed)
- Red bell pepper (1, diced)
- Red onion (1/4 cup, thinly sliced)
- Cherry tomatoes (1 cup, halved)
- Avocado (1, sliced)
- Queso fresco or feta (1/2 cup, crumbled)
- Tortilla strips or crushed tortilla chips (1 cup)
- Olive oil (1/3 cup)
- Lime juice (3 tablespoons)
- Honey or agave (1 tablespoon)
- Chipotle in adobo (1 teaspoon, minced) or smoked paprika (1/2 teaspoon)
- Minced garlic (1 clove)
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Toss corn and diced red pepper with a drizzle of olive oil, salt, and pepper. Roast on a sheet tray for 8–12 minutes until charred in spots.
- While the veg roasts, whisk dressing ingredients in a bowl until emulsified: olive oil, lime juice, honey, chipotle or smoked paprika, garlic, salt, and pepper. Taste and adjust for spice or sweetness.
- In a large salad bowl, combine mixed greens, black beans, halved cherry tomatoes, and red onion. Add the roasted corn and peppers once they are slightly cooled.
- Toss with most of the dressing, reserving a little for those who like extra zing. Fold in sliced avocado and sprinkle queso fresco and tortilla strips on top for contrast.
- Serve immediately with lime wedges.
Notes
For a protein twist, toss in shredded chicken or keep it vegetarian with black beans. Store components separately to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg
Keywords: salad, vegetarian, healthy, Santa Fe, roasted vegetables, quick dinner