Wednesday, November 30, 2011

Speedy Southwest Salad

Speedy Southwest Salad

1 package (10 oz) ready to serve salad greens
1 can (15 oz)  kernel corn, drained
1 can (15 oz) black beans, rinsed and drained
1/2 cup ranch salad dressing
1/2 cup picante sauce
1 cup broken tortilla chips
1/2 cup shredded cheddar cheese
1/2 cup diced fresh tomatoes

Place the greens in a large salad bowl.  Top with corn and beans. In a small bowl, combine the salad dressing and picante sauce; spoon over vegetables.  Sprinkle with tortilla chips, cheese and tomatoes.  Serve immediately.

Yield: 6 servings.

*I tried this using Hidden Valley Soutwest Chipotle dressing in place of the ranch and it turned out well.

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