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Bean Tossed Salad

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
  • Total Time
    Prep/Total Time: 10 min.
  • Makes
    8 servings


  • 1/2 head iceberg lettuce, torn
  • 1 cup 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


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

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  • STAZ
    Feb 4, 2009

    No comment left

  • MonicaAckerman
    Apr 20, 2008

    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.

  • FriedaG
    Jan 4, 2008

    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.