Santa Fe Salad with Peanut Lime Vinaigrette

Santa Fe Salad with Peanut Lime Vinaigrette | The Gluten Free Vegan

I originally posted this recipe here on August 2, 2011. I am posting an updated version now because I took my own photos and fixed up the recipe a bit.

This recipe is inspired from the Santa Fe Salad that is found on the Earl’s menu. It’s pretty much one of the only things I would order at Earl’s if I was to go there for lunch. At the risk of sounding like ‘that vegan’ I have to be honest and say I generally avoid Earl’s if at all possible – primarily because of the giant stuffed ostrich heads on the wall. Not only do I find it off-putting and inhumane, I am hugely phobic of birds so having a type of feathered creature’s head staring at me creepily while eating a meal is less than appealing to say the least. Enough about that.

Back to the salad.

This salad is actually quite tasty. I like the fact that there’s protein from the black beans, the sweetness of the corn and dates, crunch from the nuts and creaminess from the avocado. It basically satisfies all aspects of the things I look for in a recipe – variety in balance.

Santa Fe Salad with Peanut Lime Vinaigrette | The Gluten Free Vegan

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Santa Fe Salad with Peanut Lime Vinaigrette
Prep time
Total time
A perfectly balanced salad-as-a-meal with black beans, corn, dates and avocados with a zippy peanut lime dressing.
Recipe type: Salad
Serves: 2-4
  • 1 head romaine lettuce, torn
  • 1 x 19oz can black beans, drained and rinsed
  • 1 cup frozen corn kernels, thawed
  • 2 green onions, chopped
  • 4 dried dates, sliced thinly
  • ¼ cup crushed peanuts (or walnuts)
  • 2 avocados, sliced
  • ¼ cup crushed peanuts (or walnuts)
  • ¼ cup grapeseed oil
  • ¼ cup fresh lime juice (juice of 2 large limes)
  • 1 teaspoon sugar or maple syrup
  • ½ teaspoon Bragg’s Soy Seasoning
  • 1 clove garlic, pressed
  • 2 tablespoons lime zest (2 limes)
  • Pinch salt
  1. Combine romaine, black beans, corn, onions, dates and first amount of nuts in a large bowl. Toss to combine.
  2. In a small bowl whisk together the second amount of nuts, grapeseed oil, lime juice, sugar, Bragg’s, garlic, lime zest and salt.
  3. Pour over salad, toss to coat. Place avocado slices on top and serve.



  1. Monaco says

    If you love the crunch (as I do) you can also crisp up some gluten free corn tortillas. Thinly slice and lightly oil and pop in the oven for 5-10 minutes, keeping an eye on them as they can easily burn depending on how thin you slice them. This is by far my favourite recipes of all time as an ex-Earl’s girl. :) Thanks for sharing.

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