Santa Fe Salad
Yield
6 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
vegetable oil
|
|
| 2 | medium |
green bell peppers
julienned |
|
| 2 | medium |
onions
sliced |
|
| 16 | ounces |
salsa
|
|
| 30 | ounces |
kidney beans, canned
drained |
|
| 22 | ounces |
corn, Mexican-style
canned, drained |
* |
| 3 | cups |
rice
cooked |
|
| 6 | cups |
lettuce
shredded |
|
| 10 ½ | ounces |
tortilla chips
|
|
| 1 ½ | cups |
cheddar cheese
shredded |
|
| 1 | x |
sour cream
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
|
|
| 2 | medium |
green bell peppers
julienned |
|
| 2 | medium |
onions
sliced |
|
| 462.4 | ml/g |
salsa
|
|
| 867 | ml/g |
kidney beans, canned
drained |
|
| 635.8 | ml/g |
corn, Mexican-style
canned, drained |
* |
| 7.1E+2 | ml |
rice
cooked |
|
| 1.4 | l |
lettuce
shredded |
|
| 303.5 | ml/g |
tortilla chips
|
|
| 355 | ml |
cheddar cheese
shredded |
|
| 1 | x |
sour cream
for garnish |
*
|
Directions
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 ¼ cup cheese evenly on top of each serving.
Garnish with sour cream.
