Santa Fe Salad Recipe
2 1/2 cups of cut fresh green beans
1 cup of minced fresh cilantro
1/4 cup of fat-free sour cream
2 tablespoons of fresh lime juice (if possible)
2 tablespoons of balsamic vinegar
2 garlic cloves, minced
1 1/2 teaspoons of ground cumin
1/4 teaspoon of salt
Dash of cayenne pepper
2 cups of frozen corn, thawed
1 15-ounce can of pinto beans, rinsed and drained
1 15-ounce can of black beans, rinsed and drained
1 small sweet red pepper, finely chopped
1 small red onion, chopped
1 4-ounce can chopped green chilies
1 2 1/4 ounce can of sliced ripe olives, drained
1/2 cup shredded of reduced-fat cheddar cheese
Add the green beans to a small saucepan and cover it with water. Bring the green beans to a boil. Cover the saucepan and cook the beans for 3-5 minutes or until they are crisp-tender. Drain the beans and immediately place them in ice water to stop the cooking process. Drain and pat the beans dry.
To make the dressing, add the cilantro, sour cream, lime juice, vinegar, garlic, cumin, salt and cayenne in a small bowl. Quickly stir the mixture and set it aside.
Meanwhile, combine the green beans, corn, pinto beans, black beans, red pepper, onion, chilies and olives in a large bowl being sure to stir well. Sprinkle with bean mixture with cheese. Pour the dressing over salad and toss it gently to evenly coat the vegetables. Cover and refrigerate until it is time to serve.