Prep: 10 Mins Cook: 10 Mins
This hearty salad combines beans, peppers, corn, chips and salsa. Top it off with some cheese, and you have a light dinner or lunch.

Santa Fe Salad


  • 1 tablespoon vegetable oil
  • 2 medium-size green peppers, julienned
  • 2 medium onions, sliced
  • 1 jar (16-oz.) ORTEGA Salsa - Homestyle Recipe (Mild)
  • 2 cans (15-oz.) kidney beans, drained and rinsed
  • 2 cans (11-oz.) Mexican-style corn, drained
  • 3 cups cooked rice
  • 6 cups shredded lettuce
  • 1 package (10.5-oz.) tortilla chips
  • 1 1/2 cup shredded cheddar cheese


Heat oil in large skillet over medium-high heat. Add green peppers and onions; cook until tender-crisp. Add salsa, beans, corn and rice; cook until thoroughly heated. For each serving, place 1 cup lettuce on serving plate. Surround lettuce with tortilla chips. Top with warm vegetable mixture. Sprinkle
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