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Recipe Detail Page
Santa Fe Salad
Autumn 2017
This Southwestern-flavoured jar was inspired by a great salad at Lola’s Kitchen in Toronto. If you have leftover grilled corn or roasted sweet potatoes, you can save yourself a step. Avocados are always best eaten within a few hours of cutting, so if you are assembling the jars well ahead, you may want to add them just a few hours before serving, for optimal fresh colour and flavour.
Makes 4 servings
1 cup (250 mL) quinoa
1½ cups (375 mL) fresh or defrosted frozen corn kernels
Salt to taste
¼ cup (60 mL) olive oil, divided
1 large sweet potato, peeled and cut into ½ inch (1 cm) dice, about 4 cups (1 L)
2 tsp (10 mL) chili powder
½ cup (125 mL) finely chopped onion
1 tbsp (15 mL) chopped garlic
2 tsp (10 mL) ground cumin
1 tsp (5 mL) ground coriander
1 can (540 mL) black turtle beans, rinsed well
½ cup (125 mL) plain yogurt
¼ cup (60 mL) mayonnaise
2 tsp (10 mL) grated lime rind
2 tbsp (30 mL) fresh lime juice, divided
Pinch sugar
2 medium avocados, diced
4 wide-mouth 4 cup (1 L) jars
1 cup (250 mL) pico de gallo or other tomato salsa
¼ cup (60 mL) chopped fresh cilantro
4 cups (1 L) shredded romaine lettuce
4 cups (1 L) corn tortilla chips
1. Bring a large pot of water to a boil over high heat. Add quinoa and boil for 8 to 10 minutes or until just tender. Drain in a fine-mesh sieve. Place strainer over empty pot on turned-off (but still warm) burner. Cover sieve with a clean kitchen towel and let steam 5 minutes longer or until quinoa is dry and fluffy.
2. Heat a large cast iron frying pan over high heat. Add corn and sauté for 4 minutes or until it is lightly browned and has begun to “pop” in the pan. Scrape corn onto a plate, season with salt and set aside. Rinse pan and return to medium-heat.
3. Add 3 tbsp (45 mL) oil to pan, add sweet potato and sauté for 10 minutes or until tender and lightly browned. Add chili powder, season with salt, and sauté 2 minutes longer. Scrape sweet potatoes onto a plate and set aside.
4. Add remaining 1 tbsp (15 mL) oil to pan, add onions and sauté 2 minutes or until softened. Add garlic, cumin and coriander and sauté 1 minute more or until fragrant. Add beans and sauté for 2 minutes longer or until flavourful. Season with salt and let cool fully.
5. Whisk yogurt and mayonnaise together, add lime rind and 1 tbsp (15 mL) lime juice; season with sugar and salt to taste. Set aside.
6. Toss diced avocado with remaining 1 tbsp (15 mL) lime juice.
7. Assemble by dividing ingredients between 4 Mason jars. Layer pico de gallo, cilantro, black beans, quinoa, corn, avocado, sweet potato, yogurt dressing (about 3 tbsp/45 mL each), and romaine. Pack corn chips separately for crumbling overtop.
Makes 4 servings
