Santa Fe Salad

Part taco salad, part burrito bowl, this Santa Fe salad stacks a warm, saucy mixture of beans, corn, rice, and salsa on a bed of cool shredded lettuce surrounded by crunchy tortilla chips.

The warm-cold contrast is what makes this work. Sauteed bell peppers and onions go into the skillet first until just tender-crisp, then kidney beans, Mexican-style corn, rice, and salsa get stirred in and heated through. That whole mixture goes hot right onto the cold lettuce.

Shredded cheddar melts slightly from the heat of the vegetables, and a dollop of sour cream pulls everything together. Scoop it up with the chips or eat it fork-style. Either way works.

Pro Tips

• Keep the lettuce and chips separate until serving. They both go soggy fast once the warm mixture hits them.
• Use thick, restaurant-style tortilla chips that can handle the weight of the toppings without snapping.
• Drain the beans and corn thoroughly. Extra liquid makes the salad watery and dilutes the salsa.
• This is a great recipe for leftover rice. Cold rice from last night’s dinner heats up perfectly in the skillet.

Variations

• Chicken Santa Fe: Add shredded grilled chicken to the warm mixture for a heartier protein-packed version.
• Black bean swap: Use black beans instead of kidney beans and add a squeeze of lime juice.
• Spicy: Stir diced jalapenos into the skillet with the peppers and onions for extra heat.