5-Minute Southwest Layered Salad - K

Nana Lee's Note:

Here's is a great simple salad. With just a touch of the southwest. MANGIA!!!

• Total Time: 5 mins
• Prep Time: 5 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 6 cups torn romaine lettuce
• 1 (15 ounce) can black beans, rinsed, drained
• 1 cup frozen corn, thawed
• 3/4 cup salsa
• 1/2 cup mexican style shredded monterey jack and cheddar cheese blend
• 1/4 cup ranch dressing
• 1 cup tortilla chips, broken

Directions:

1. ARRANGE lettuce in bottom of glass serving bowl or on serving plate.
2. LAYER beans, corn, salsa and cheese evenly over top.
3. DRIZZLE with dressing; sprinkle with chips.
4. You can change the cheese and beans to your favorites.

Reviews

[Isabeau]

I needed a salad without mayonnaise, and this really was good. I used kidney beans with taco seasoning and fresh salsa (because I ran out of bottled), and everyone really enjoyed it. This is definitely a recipe keeper for hot summer days and BBQs!

[Pixie's Kitchen]

This is a perfect summer dish! I leave out the ranch dressing because none of here like it and I cook some ground Bison with taco seasoning. Even the kids love this salad! Thanks for sharing.

[*Parsley*]

A very good, colorful, versatile salad. I used medium salsa and low-fat ranch dressing. I thought it needed onions, so I added some. If I had fresh tomatoes (especially homegrowns) I think I'd use them in place of the salsa. Thanx for a nice salad lunch. I'll whip this again when I'm in the mood for a quick satisfying salad!