Friday, May 29, 2009

Speedy Southwest Salad

1 bag of salad, or about a head of lettuce, torn
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) whole kernel corn, drained
1 c shredded cheddar cheese
1 large tomato, diced
1 c crushed tortilla chips (optional)
1/2 c Ranch dressing
1/2 c salsa

Layer salad, beans, corn, cheese, tomato and chips in a salad bowl. In a separate bowl, combine Ranch and salsa. Serve on the side or add as a layer after the corn.

**I like to serve this salad with quesadillas or corn bread to make a light summer dinner.

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