Best Salad Ever! Santa Fe Salsa Salad | The Daily Dish

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Best Salad Ever! Santa Fe Salsa Salad

5 Comments | Written on January 17, 2013 at 5:00 am , by

We started the 2013 “Best Recipe Ever” contest with a bang!   The first theme was “Best Salad Ever” and the contenders did not disappoint.  We received so many great entries and this beautiful and delicious recipe came out on top.  Congratulations to “Mshivers60” for her “Santa Fe Salsa Salad!”

Keep reading for the winning recipe…

This spectacular layered salad has Southwestern flair.  The layers of lettuce, beans, corn, tomatoes and avocado look stunning through a glass bowl.  Bring this salad along to a party, picnic, or potluck and it is sure to be a hit!

You can even add a layer of diced cooked chicken breast if you like, and it becomes a main dish salad.  The creamy dressing is a combination of mayo, sour cream, salsa and spices.  Depending on your preferences, you can make it mild or dial up the heat!  I used a hot and spicy salsa, but a medium or mild salsa also taste great.

Santa Fe Salsa Salad   (click here to print recipe)


1/2 cup Mayonnaise

1/3 cup Sour Cream

1/3 cup Mild or Medium Salsa

2 Tbsp Chopped Fresh Cilantro Leaves

1/4 tsp Ground Cumin

1/2 tsp Chili Powder

1/4 tsp Salt


2 1/2 cups Shredded Iceberg or Romaine Lettuce

1× 15 oz can Black Beans, rinsed and well drained

1/3 cup Thinly Sliced Green Onions, green and white parts

1 1/4 cups Frozen Whole Kernel Sweet Corn, thawed

3 Medium Tomatoes, seeded and chopped

2 Large Avocados; Peeled, seeded and diced

2 Tbsp Lime Juice


6 Cherry Tomatoes, halved

1 Medium Green Bell Pepper, cut into matchsticks

1 Tbsp Chopped Fresh Cilantro Leaves

In a small mixing bowl, stir together all dressing ingredients until combined and set aside. In a clear 2 1/2 quart glass bowl, layer lettuce, beans and green onions. Spread carefully with half of dressing. Layer corn and tomatoes on dressing. Toss avocados with lime juice in a medium bowl. Spoon evenly on tomatoes. Spread with remaining dressing. For garnish, arrange cherry tomato halves and green pepper matchsticks on dressing. Sprinkle with cilantro. Cover and chill for 1-2 hours before serving.


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