Saturday, January 12, 2013

Speedy Southwest Salad

The toughest thing about making this salad, is dicing 1 cup of tomatoes.  This really is a speedy, easy salad to make.  It has traveled with me to family gatherings, down the block to church dinners, and I double it for funeral dinners, where it has made several appearances.  The ranch dressing and picante sauce are a nice combination that can be repeated on a regular tossed salad.  (Terry)
(Adapted from Quick Cooking.)
1 pkg (10 oz) ready-to-serve salad greens
1 can (15 oz) whole kernel corn, drained
1 can (15 oz) black beans, rinsed and drained
1 C ranch salad dressing
1C picante sauce
2 C broken tortilla chips
1-2 C shredded cheddar cheese
1 C diced tomatoes

Place greens in a large salad bowl.  Top with corn and then beans.  In small bowl, combine the dressing and picante sauce.  Spoon over vegetables.  Sprinkle with tortilla chips, cheese, and tomatoes--in that order.  Serve immediately.  Yield:  Serves 6.

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