Chopped Santa Fe salad

Heather Disarro

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Chopped Santa Fe salad is a sensational way to enjoy tender beans and green chiles. Serve the Santa Fe mixture on top of a pile of your favorite greens for a clean and delicious meal.

chopped santa fe salad

Chopped Santa Fe salad

Serves 4-6


  • 1 (14 ounce) can low-sodium black beans
  • 1 (14 ounce) can low-sodium red kidney beans
  • 1 (10 ounce) can diced tomatoes and green chiles
  • Juice of 1 lime
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 6 cups salad mix
  • 1/2 cup chopped red bell pepper
  • 1/2 cup cubed avocado
  • Salt and pepper to taste


  1. In a small saute pan combine the black beans, kidney beans, tomatoes and green chiles, lime juice, onion and garlic.
  2. Cook for about 10 minutes, stirring occasionally, until the onions are tender.
  3. Remove from heat and allow to cool for about 10 minutes.
  4. To build the salad, toss together the lettuce, red bell peppers and avocado.
  5. Top each salad with the cooled bean mixture, then season with salt and pepper.
  6. Toss to combine.

More chopped salad favorites

Toasted ramen noodle salad
Southwest vegan salad
BLT salad with creamy Dijon dressing and garlic herb butter croutons

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Heather Disarro
Heather is the writer behind the food blog, Heather’s Dish, and the coordinator of the beauty blog, Faces of Beauty. She and her husband live at the base of the Rocky Mountains in the Denver metro area and are constantly active, especially with their two crazy lab mixes Bunker and Keira. They had their first baby, Weston, in March 2012 and have been boundlessly blessed by him every day of his life. You can find more at Heather’s personal blogs, Heather’s Dish and Faces of Beauty or send her a tweet at @heathersdish.