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Speedy Southwest Salad

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

Ingredients

  • 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

Directions

  • Place the greens in a large salad bowl. Top with corn and beans.
  • 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.
Nutrition Facts
1 each: 306 calories, 16g fat (4g saturated fat), 13mg cholesterol, 709mg sodium, 29g carbohydrate (6g sugars, 6g fiber), 8g protein.

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