Ranch Bean Salad recipe

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Ingredients

1 (15 ounce) can ranch-style beans
½ cup chopped onion
2 cups chopped fresh tomato
2 cups shredded Cheddar cheese
½ cup Catalina salad dressing
2 cups crumbled corn chips
1 bunch cilantro

Nutrition Info

482 calories
carbohydrate: 40.2 g
cholesterol: 39.5 mg
fat: 29.1 g
fiber: 6.7 g
protein: 16 g
saturatedFat: 10.1 g
servingSize: -
sodium: 991.4 mg
sugar: 8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Drain and discard half of the liquid from the beans. In a large mixing bowl, toss together beans and the remaining liquid, onion, tomato, cheese, and dressing. Cover, and refrigerate 1 hour, or until chilled.

  2. Serve over crumbled corn chips. Garnish with cilantro.

Recipe Yield

6 servings

Recipe Note

This tangy bean salad is served cold over crumbled corn chips. It's a great main dish for a light lunch or dinner, and colorful, too! You can make the salad mixture several hours ahead, if needed.

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