Speedy Southwest Salad Recipe
Speedy Southwest Salad Recipe photo by Taste of Home

Speedy Southwest Salad Recipe

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4.5 6 11
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I used leftover corn and black beans I had in the fridge to throw together this simple 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
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 6 servings


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

Nutritional Facts

1 each: 306 calories, 16g fat (4g saturated fat), 13mg cholesterol, 709mg sodium, 29g carbohydrate (6g sugars, 6g fiber), 8g protein


  1. Place the greens in a large salad bowl. Top with corn and beans.
  2. In a small bowl, combine the salad dressing and picante sauce; spoon over vegetables; toss to coat. Sprinkle with tortilla chips, cheese and tomatoes. Serve immediately. Yield: 6 servings.
Originally published as Speedy Southwest Salad in Quick Cooking July/August 2002, p27

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Reviewed Jan. 30, 2015

"Very quick, easy, & tasty! As it makes quite a bit, I've made it for large potlucks & gotten quite a few compliments on every time."

Reviewed Sep. 14, 2011

"This is a favorite salad in our home. We like it when we're in the mood for a meatless dish and we always serve it as a main course salad. I throw in some diced onions too."

Reviewed Aug. 3, 2011

"Quick, easy and delicious!!!"

Reviewed Jun. 18, 2011

"This is a yummy salad! I forgot to add the tortilla chips! Bummer! I even got my 3 year old to eat it!"

Reviewed Mar. 10, 2011

"Quick and easy to put together. Very tasty salad."

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