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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This tangy bean salad is served cold over crumbled corn chips. It's a great main dish for a light lunch or dinner, and colorful, too! You can make the salad mixture several hours ahead, if needed. Ingredients:
1 (15 ounce) can ranch-style beans |
1/2 cup chopped onion |
2 cups chopped fresh tomato |
2 cups shredded cheddar cheese |
1/2 cup catalina salad dressing |
2 cups crumbled corn chips |
1 bunch cilantro |
Directions:
1. Drain and discard half of the liquid from the beans. In a large mixing bowl, toss together beans and the remaining liquid, onion, tomato, cheese, and dressing. Cover, and refrigerate 1 hour, or until chilled.
2. Serve over crumbled corn chips. Garnish with cilantro.
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