Craving that vibrant, flavorful salad you love from The Cheesecake Factory? This copycat Santa Fe Salad recipe brings the restaurant experience right to your kitchen! It's surprisingly easy to make, bursting with fresh ingredients, and perfect for a healthy and delicious weeknight dinner, a vibrant lunch, or a stunning contribution to your next gathering. Get ready to impress yourself and your guests with this homemade version of a beloved classic.
Ingredients:
This recipe serves 4-6 people. Adjust quantities as needed.
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For the Salad:
- 1 (10 ounce) package of corn tortillas, cut into strips
- 1 tablespoon olive oil
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 red bell pepper, diced 1 yellow bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 (4 ounce) can diced green chilies, undrained
- 1/2 cup crumbled cotija cheese (or feta cheese)
- 1/4 cup chopped red onion
- 1 avocado, diced
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For the Dressing:
- 1/2 cup olive oil
- 1/4 cup lime juice (about 2 limes)
- 2 tablespoons red wine vinegar
- 1 tablespoon honey or agave nectar
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Instructions:
Get started with the tortilla strips:
- Preheat your oven to 375°F (190°C).
- Toss the tortilla strips with olive oil, chili powder, cumin, garlic powder, salt, and pepper on a baking sheet.
- Bake for 8-10 minutes, or until golden brown and crispy. Keep an eye on them to prevent burning!
Prepare the dressing:
- While the tortilla strips bake, whisk together all the dressing ingredients in a small bowl until well combined. Taste and adjust seasoning as needed; you might prefer more lime juice or a touch more honey depending on your preference.
Assemble the salad:
- In a large bowl, combine the black beans, pinto beans, bell peppers, cherry tomatoes, green chilies, cotija cheese, red onion, and avocado.
- Gently toss the salad with the prepared dressing.
- Top with the crispy tortilla strips just before serving.
Tips for the Best Santa Fe Salad:
- Roasting the vegetables: For even deeper flavor, roast the bell peppers and red onion before adding them to the salad. Toss them with a little olive oil, salt, and pepper and roast at 400°F (200°C) for 20-25 minutes.
- Spice it up: Add a pinch of cayenne pepper to the dressing or tortilla strips for extra heat.
- Make it your own: Feel free to add other vegetables you enjoy, such as corn, shredded carrots, or jicama. Grilled chicken or shrimp would also be a delicious addition.
- Prep ahead: You can prepare the dressing and chop the vegetables ahead of time to save time on busy weeknights. Just assemble the salad and add the tortilla strips right before serving to prevent them from getting soggy.
Variations:
- Vegetarian/Vegan: Omit the cotija cheese for a vegetarian option. For a vegan version, substitute the cheese with a vegan alternative like Violife or nutritional yeast.
- Spicy: Add a jalapeño or serrano pepper to the salad for extra heat.
- Hearty: Add cooked quinoa or brown rice for a more substantial meal.
Nutritional Information (per serving, approximate):
This will vary depending on the specific ingredients and quantities used. This is an estimate for a 1/4 of the recipe:
- Calories: Approximately 400-500
- Protein: 15-20g
- Fat: 20-25g
- Carbohydrates: 40-50g
Enjoy your delicious and easy homemade Cheesecake Factory Santa Fe Salad! Let us know in the comments how yours turned out! We love to hear from our readers!