SANTA FE RICE SALAD
Great black bean and rice salad!
Provided by GOJAGUARS
Categories Salad Grains Rice Salad Recipes
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat and chill.
- In a large bowl, mix together the rice, beans, tomato, cheese and green onion.
- In a small bowl, whisk together the oil, vinegar, peppers, sugar and salt. Pour over the rice mixture and toss to coat. Cover and refrigerate salad for 30 minutes. Top with avocado just before serving.
Nutrition Facts : Calories 334.3 calories, Carbohydrate 27.4 g, Cholesterol 14.8 mg, Fat 22 g, Fiber 5.1 g, Protein 8 g, SaturatedFat 5.7 g, Sodium 232.2 mg, Sugar 1.6 g
SANTA FE STYLE SALAD
My sister tuned me into this easy salad. It is so yummy and you can change it up to whatever you have on hand. The dressing is what really makes it, and it is so easy.
Provided by Chef Lindsay
Categories Black Beans
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Wash all veggies and mix together in a large bowl with all the other ingredients.
- Mix ranch dressing with barbecue sauce. It doesn't matter how much you make, as long as it is a 1 to 1 ratio. This is the dressing.
- Garnish with cilantro and/or tortilla strips. I have found them already made at the grocery store, or you can make your own.
- I like to put a little of the dressing mixed in with the chicken and then have the rest separate and each person can put on the desired amount.
THE CHEESECAKE FACTORY® SANTA FE SALAD
A Southwestern tangy salad that happens to be my absolute favorite.
Provided by lolsmagrl
Categories Salad
Time 1h54m
Yield 4
Number Of Ingredients 19
Steps:
- Combine chicken breasts and teriyaki marinade in a large resealable plastic bag. Marinate in the refrigerator for at least 1 hour.
- Combine cilantro, peanut butter, red wine vinegar, lime juice, brown sugar, garlic, sesame oil, and lime zest in a food processor; blend well. Pour in 1/2 cup olive oil slowly and blend until dressing is smooth. Add pepper; blend again.
- Preheat oven to 350 degrees F (175 degrees C). Spread corn tortilla strips on a baking sheet; drizzle 2 teaspoons olive oil on top.
- Bake in the preheated oven until crispy, 5 to 10 minutes.
- Heat 2 tablespoons olive oil in a skillet over medium heat. Add chicken breasts; cook until browned, 7 to 10 minutes per side. Cool until easily handled, about 5 minutes. Slice into thin strips.
- Toss corn, black beans, and romaine lettuce together in a large bowl. Top with Monterey Jack cheese, chicken, and tortilla strips. Pour dressing over salad.
Nutrition Facts : Calories 975.8 calories, Carbohydrate 67.1 g, Cholesterol 102.3 mg, Fat 59.1 g, Fiber 13.2 g, Protein 49.8 g, SaturatedFat 15.3 g, Sodium 2101 mg, Sugar 19.6 g
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- Season the chicken breast with salt and pepper to taste and sprinkle with the taco seasoning. Let stand at room temperature for about 1 hour.
- Preheat the grill to medium and cook the chicken breast about 8 minutes per side or until internal temperature reaches 165 degrees. Remove from heat, cover loosely with foil and allow to rest for 10 minutes before slicing.
- While the chicken cooks, place the corn on the grill and cook on all sides, turning every 3-4 minutes or until blackened. Remove from heat and cut the corn from the cob when cool enough to handle.
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- Heat the oil in a large nonstick pan until shimmering. Add the chicken and the taco seasoning mix. Cook, turning frequently, until the chicken is done, about ten minutes.
- Meanwhile, divide the spinach among four plates, or plastic boxes with lids if packing for work or school. Divide the beans, avocados, tomatoes, corn, cheese, and onion among the four dishes.
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