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Bean Tossed Salad Recipe

Bean Tossed Salad Recipe photo by Taste of Home

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I assemble this salad ahead of time and add the corn chips and salad dressing just before serving. You can adapted this salad by adding kidney beans, various cheeses and croutons or crunched tortillas instead of corn chips.—Tabitha Allen, Cypress, Texas

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Bean Tossed Salad Recipe

Prep/Total Time: 10 min.

Yield: 8 Servings

10 10

Ingredients

1/2 head iceberg lettuce, torn
1 cup (4 ounces) shredded cheddar cheese
1 cup canned Ranch Style beans (pinto beans in seasoned tomato sauce)
1/2 medium tomato, chopped
1/2 cup chopped onion
1/4 cup chopped green pepper
1/2 to 1 cup tortilla or corn chips
1/3 cup Catalina salad dressing

Directions

In a salad bowl, combine the first six ingredients. Just before serving, add chips and salad dressing; to coat. Yield: 8 servings.

Originally published as Bean Tossed Salad in Country Woman November/December 2000, p39

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Bean Tossed Salad

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Reviewed on Apr. 20, 2008 by MonicaAckerman

I came across this recipe a couple of years ago when I was looking for a new salad to make for a family BBQ. Everyone loved it, including my husband who is not a big salad eater, and I've been making it all summer long ever since.

Reviewed on Jan. 04, 2008 by FriedaG

I've been making this salad since my college-dormitory days, over thirty-five years ago. It's still a favorite. For nostalgic authenticity I always use corn chips.