Low Sodium Santa Fe Salad
Bursting with vibrant flavors and wholesome, nutrient-packed ingredients, this Low Sodium Santa Fe Salad is the perfect guilt-free feast that doesn’t compromise on taste. With crisp romaine lettuce, juicy cherry tomatoes, creamy avocado, and a medley of colorful vegetables like yellow bell pepper and cucumber, this salad offers a refreshing foundation. Protein-rich black beans and sweet corn, both low sodium, add hearty texture, while a zesty homemade dressing featuring lime juice, olive oil, and ground cumin ties everything together beautifully. Ready in just 20 minutes, this salad is a healthier twist on the classic Santa Fe Salad, catering to low-sodium diets without skimping on bold southwestern flavors. Perfect for lunch, dinner, or as a crowd-pleasing side dish, it’s as flavorful as it is nourishing, making it a go-to for health-conscious foodies.
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Recipe Information
Ingredients
- 4 cups Romaine lettuce
- 1 cup Cherry tomatoes
- 1 medium Yellow bell pepper
- 1 medium Cucumber
- 1 large Avocado
- 1 cup Black beans, canned, no salt added
- 1 cup Sweet corn, canned, no salt added
- 0.25 medium Red onion
- 0.25 cup Cilantro leaves
- 3 tablespoons Lime juice
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 0.5 teaspoon Black pepper
Instructions
Rinse and dry the romaine lettuce, then chop it into bite-sized pieces and place in a large salad bowl.
Halve the cherry tomatoes and add them to the bowl.
Remove the seeds and core from the yellow bell pepper, then dice it into small pieces and add to the salad bowl.
Peel and dice the cucumber into small cubes and add it to the bowl.
Pit and dice the avocado and add the cubes to the salad.
Rinse and drain the black beans thoroughly to remove any residual sodium, then add them to the bowl.
Rinse and drain the corn as well and add it to the salad.
Thinly slice the red onion and add it to the salad bowl.
Chop the cilantro leaves finely and sprinkle them over the salad.
In a small bowl, whisk together the lime juice, olive oil, ground cumin, and black pepper to make the dressing.
Pour the dressing over the salad and toss everything together until well combined.
Serve immediately or refrigerate for up to an hour before serving to allow flavors to meld.
Nutrition Facts
Calories |
1141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.0 g | 81% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 111 mg | 5% | |
| Total Carbohydrate | 136.8 g | 50% | |
| Dietary Fiber | 42.3 g | 151% | |
| Total Sugars | 24.5 g | ||
| Protein | 32.8 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 315 mg | 24% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 3894 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
