Speedy Southwest Salad
Recipe provided courtesy of Taste of Home magazine. Find more great recipes at
I used leftover corn and black beans I had in the fridge to throw together this sample 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
Speedy Southwest Salad Recipe
Speedy Southwest Salad
1 package (10 oz.) ready-to-serve salad greens
1 can (15 oz.) whole kernel corn, drained
1 can (15 oz.) black beans, rinsed and drained
½ cup ranch salad dressing
½ cup picante sauce
1 cup crushed tortilla chips
½ cup shredded cheddar cheese
½ cup diced tomatoes
Place the greens in a large salad bowl. Top with corn and beans.
In a small bowl, combine the salad dressing and picante; spoon over vegetables; toss to coat. Sprinkle with the tortilla chips, cheese and tomatoes. Serve immediately. 6 servings
(Recipe for Speedy Southwest Salad was on www.tasteofhome.com, 2014)
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