This Santa Fe Salad recipe is an easy, flavor packed salad full of crisp veggies and tossed together with a creamy dressing...perfect for your summer BBQ needs!
If you're looking for a fresh, flavorful salad that actually keeps you full, you need to try this Santa Fe Salad! I am NOT kidding when I say this is one of my favorite salad recipes. The charred corn adds a smoky, slightly sweet flavor, while the black beans add plant-based protein and fiber to make this salad much more satisfying than your average bowl of greens.
And I actually have some pretty solid proof that this salad is a winner. My 21-year-old younger brother, who does NOT like salads, tried this and loved it. He proceeded to take the leftovers to work the next day AND text me THREE separate times telling me how much he loved it. So if that doesn't convince you to try this Santa Fe salad, I don't know what will! P.S. I have lots more summer recipes for you to try, including chicken salads, pasta salads, and yummy sandwiches and wraps!
Why This Recipe Is Dietitian Approved
- Source of plant based protein and fiber. Black beans add plant-based protein and fiber to help keep this salad filling and satisfying.
- Heart healthy fats. Avocado and olive oil provide heart-healthy unsaturated fats for added flavor and satisfaction.
- Colorful and satisfying. As a dietitian, I always say to eat the rainbow, and this salad makes it easy! It's loaded with colorful veggies that add plenty of flavor, texture and nutrients to every bite.
Santa Fe Salad Recipe
Ingredients, Swaps, & Tips
Corn: Fresh corn charred in a pan gives the best flavour and texture, but frozen or canned corn both work - just thaw/drain first.
Black beans: Canned is easiest, but any canned bean (kidney, pinto) works as a sub.
Cilantro: Adds a lot of the flavor here - only leave it out if you truly can't stand it.
Arugula: Adds a peppery bite; romaine or spinach both work as a milder sub.
Cotija cheese: Traditional for the Mexican-inspired flavor profile. Feta is a great, more accessible substitute.
Dressing: Half Greek yogurt, half mayo keeps it creamy but lighter - if you are looking to use only Greek yogurt or only mayonnaise that is alright!
Flavor Elevators: Lime, paprika, jalapeño, chili powder, salt and pepper bring it all together.
For a little crunch: Crushed tortillas! These are optional but I love the little crunch they add to this salad.
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
- Heat a medium pan over medium-high heat. Add the olive oil and corn, and cook, stirring occasionally (not too often) so the corn browns and chars, about 10 minutes.
- In a large bowl, combine the charred corn, arugula, cherry tomatoes, black beans, cotija cheese, red onion, jalapeño, cilantro, avocado, and cucumber.
- In a medium bowl, whisk together all dressing ingredients until smooth.
- Drizzle the dressing over the salad and toss to combine. Serve immediately.
Substitutions
Gluten Free
This salad is naturally gluten free as written. If you're adding crushed tortillas for crunch, use a certified gluten-free tortilla.
Vegan
Swap the Greek yogurt and mayonnaise for a plant-based mayo, and swap the cotija/feta for a plant-based feta-style cheese (or leave it out and add a pinch more salt).
Dairy Free
Replace the Greek yogurt with a plain dairy-free yogurt (coconut or almond-based) and skip the cheese or use a dairy-free alternative. Mayonnaise is already dairy free.
Nut Free
This recipe is naturally nut free as written - no substitutions needed.
Equipment
- Pan
- Salad bowl and tongs
- A good knife or chopper (this is the secret to any good salad)
Serving suggestions:
Some of my favourite ways to eat this healthy Mexican street corn salad include:
- As a take on a grilled pico de gallo with tortilla chips!
- In a air fryer tortilla bowl (this is my FAVORITE way to eat this salad).
- As part of your quesadilla or burritos.
- Over quinoa as a great burrito bowl!
- As a side dish to your favourite grilled steak, or barbecued chicken.
- On it's own as a great summer potluck salad.
- With crispy tofu , vegetable protein fritters or pulled chicken for a protein packed lunch!
Storage
This Santa Fe Salad is best eaten right after dressing, since it gets soggy over time. To prep ahead, store the undressed salad components in an airtight container in the fridge for up to 3 days, and keep the dressing in a separate sealed container for up to 5 days. Toss together just before serving.
Top Tips for Success
Don't rush the corn! Let it sit in the pan without stirring too often so it actually chars instead of just steaming - those little browned, blistered spots are what give this salad its smoky, elote-inspired flavour. And cut your veggies small and uniform (a vegetable chopper makes this easy) so every bite gets a little bit of everything.
Frequently Asked Questions
You can prep all the components ahead, but hold off on adding the dressing until you're ready to eat. Store the chopped veggies, corn, beans and cheese together in an airtight container in the fridge for up to 3 days, and keep the dressing separate until serving.
It has a mild kick from the jalapeño, chili powder and paprika, but it's not a spicy salad. For less heat, remove the seeds and ribs from the jalapeño or leave it out. For more heat, leave some seeds in.
Yes! Fresh corn charred in the pan gives the best flavour, but frozen or canned corn both work - just thaw and drain frozen corn, or drain canned corn, before adding it to the pan.
Not much! This Santa Fe salad takes inspiration from elote with the charred corn, cotija cheese, lime and chili, but bulks it up into a full salad with arugula, black beans, tomatoes and avocado so it works as a meal on its own, not just a side.
More Easy Lunch Recipes From a Dietitian
If you liked this Santa Fe Salad, try these recipes:
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make this Santa Fe Salad, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Santa Fe Salad
Ingredients
- 4 ears (3 cups) corn, shucked and cleaned
- 1 tablespoon olive oil
- 3 cups arugula , or other leafy green of choice
- 1 cup cherry tomatoes, sliced
- 1 can 15 oz/ 225g black beans, rinsed and drained
- ½ cup cotija cheese crumbled, (feta works too)
- ½ cup red onion, thinly sliced
- 1 small jalapeño, finely chopped and seeded
- ¼ cup cilantro, chopped
- 1 medium avocado, diced
- ½ cup cucumber, quartered
Dressing
- 1 medium lime just the juice
- 1 tablespoon olive oil
- ¼ cup plain Greek yogurt
- 2 tablespoon mayonnaise
- ¼ teaspoon dried paprika
- ½ teaspoon dried chili powder
- salt and pepper, to taste
Instructions
- Heat a medium pan over medium-high heat. Add the olive oil and corn, and cook, stirring occasionally (not too often) so the corn browns and chars, about 10 minutes.
- In a large bowl, combine the charred corn, arugula, cherry tomatoes, black beans, cotija cheese, red onion, jalapeño, cilantro, avocado, and cucumber.
- In a medium bowl, whisk together all dressing ingredients until smooth.
- Drizzle the dressing over the salad and toss to combine. Serve immediately.
Notes
- Alternatively, grill the corn cobs on the barbecue, then remove the kernels before adding to the salad.
- Recipe updated September 2026.
Melissa Overland says
I was completely surprised when my family of carnivores - including two teen boys - all loved this recipe! I made meat to go on the side just in case and they didn't even need it. I will definitely make this again.
Ila says
Sounds so good.👍😋
Pam says
I made this salad for a dinner get-together with friends, and it was fantastic! Everyone raved about it! I’m going to make this a regular at my house. Yummy!
Mary says
My go-to salad!!!