Name: Santa Fe Salad with Avocado Lemon Dressing
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 Servings
Ingredients: 1 Avocado (Ripe); 1/4 cup Apple Cider Vinegar; 1/4 cup Maple Syrup; 2 tbsp Lemon Juice; 1 clove Garlic (Peeled & crushed); 1/4 tsp Crushed Chili Flakes; 1/4 cup Water; 1 tsp Salt; 1 can Black Beans (Drained & rinsed (540ml can)); 2 cups Vegetable Broth; 1 tbsp Olive Oil; 1/2 White Onion (Roughly chopped); 3 cloves Garlic (Peeled & crushed); 2 tbsp Chili Powder; 2 tbsp Cumin; Lettuce (We use romaine); 1 Avocado (Peeled & chopped); 1 Red Bell Pepper (Roughly Chopped); 2 cups Frozen Corn (Cooked according to package)

Looking for something fresh and delicious? This Santa Fe Salad topped with our Avocado Lemon dressing is the perfect solution. This isn’t your traditional Santa Fe Salad, topped with chicken and black beans, oh no! We put our own spin on it and it is a money maker!

You could stop at the crisp, colourful veggies and black beans, but we think you can do even better! Drizzle it with our oh-so healthy and creamy Avocado Lemon dressing and dinner is served friends. We also love making this ahead of time for our lunches. It’s the perfect flavour pop in the middle of the work day.

While this recipe may not call for a BBQ, it is the perfect meal to eat on your patio on a lovely summer night! Fresh, filling and quite satisfying we think it goes perfectly with tall glass of sangria! Better yet, try it in an

Santa Fe Salad with Avocado Lemon Dressing

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 4 Servings

Ingredients

For Avocado Lime Dressing

1 Avocado Ripe
1/4 cup Apple Cider Vinegar
1/4 cup Maple Syrup
2 tbsp Lemon Juice
1 clove Garlic Peeled & crushed
1/4 tsp Crushed Chili Flakes
1/4 cup Water
1 tsp Salt

For Refried Beans

1 can Black Beans Drained & rinsed (540ml can)
2 cups Vegetable Broth
1 tbsp Olive Oil
1/2 White Onion Roughly chopped
3 cloves Garlic Peeled & crushed
2 tbsp Chili Powder
2 tbsp Cumin

For the Salad

Lettuce We use romaine
1 Avocado Peeled & chopped
1 Red Bell Pepper Roughly Chopped
2 cups Frozen Corn Cooked according to package

Instructions

In a medium pot add the black beans and the vegetable broth. Bring to a boil and allow to simmer for 30 minutes or until nice and tender.
Meanwhile, to a blender add all of the ingredients for the avocado lemon dressing and blend until everything is pureed and resembles that of a thick salad dressing. Set aside.
In a medium pan over medium heat add 1 tablespoon olive oil. Once hot add the onions and saute for 5 minutes or until they start to become translucent. Next add in the garlic, chili powder, and cumin and saute for 1 additional minute.
Once the beans are done, drain them and add them to the onion mixture and cook for 3-5 minutes mixing well, until everything is heated through. Remove from heat.
To assemble add the lettuce to a plate and top with a large scoop of the refried beans and top with chopped bell pepper, avocado, corn and drizzle on the dressing.
Enjoy!