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Santa Fe Salad with chile lime dressing




Source of Recipe


ww.com


List of Ingredients




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)


Instructions


To make dressing, whisk mayonnaise, cilantro, water, scallion, lime juice, sugar and chili powder together 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. (Note: Storing this salad in layers instead of tossing it immediately and keeping the dressing separate helps to keep the salad fresh. It can be stored up to 4 days in the refrigerator.)


To serve, spoon salad ingredients into a bowl, shake dressing and then drizzle over salad; toss. Yields about 2 cups of salad and 1 1/2 tablespoons of dressing per serving.
Serves 8 at 2 points per serving

Recipe