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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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I used leftover corn and black beans I had in the fridge to throw together this simple layered salad. It's a big time-saver because it requires little chopping and features a quick dressing. The crunchy combination is always in demand at our house. -Kara Ann Goff, Loveland, Colorado Ingredients:
1 package (10 ounces) ready-to-serve salad greens |
1 can (15 ounces) whole kernel corn, drained |
1 can (15 ounces) black beans, rinsed and drained |
1/2 cup ranch salad dressing |
1/2 cup picante sauce |
1 cup crushed tortilla chips |
1/2 cup shredded cheddar cheese |
1/2 cup diced tomatoes |
Directions:
1. Place the greens in a large salad bowl. Top with corn and beans.
2. In a small bowl, combine the salad dressing and picante sauce; spoon over vegetables; toss to coat. Sprinkle with tortilla chips, cheese and tomatoes. Serve immediately. Yield: 6 servings.
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