Speedy Southwest Salad

Speedy Southwest Salad

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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