This Vegan Santa Fe Salad explodes with all kinds of bold Mexican flavors! It's loaded with corn kernels, black beans and tomatoes, all divinely brought together with a tangy lime chipotle vinaigrette. Can you say yum?
Course Salad
Cuisine Mexican American
Prep Time 10 minutesminutes
Total Time 10 minutesminutes
Servings 4
Calories 487kcal
Author Sonia! The Healthy Foodie
Ingredients
4cupschopped romaine lettuce
3cupscorn kernelsthawed, canned or fresh (drain well if applicable)*
Place the lettuce, corn, tomatoes, black beans, red onion and chopped cilantro in a large mixing bowl.
Next, combine all the ingredients for the vinaigrette in a small measuring cup and whisk until well combined and slightly emulsified. Pour over the salad and toss delicately to combine.
Serve immediately or place in the fridge for about an hour to allow flavors to meld.
When ready to serve, top with the sliced avocado and garnish with a handful of crushed corn tortillas as well as a few lime wedges, if desired.
Notes
*If using frozen corn kernels, there’s no need to cook the corn first, really; just leave it in the fridge to thaw overnight, or rinse it under cold running water until it's completely thawed and then drain it well.