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Ranch Bean Salad

By: LCORRIERI

"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."

Rate/Review | Read Reviews (6)

What to Drink?
	Sauvignon Blanc
	Top Shelf Margaritas on the Rocks

Prep Time:
15 Min

Ready In:
1 Hr 15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

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

Directions

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.
Serve over crumbled corn chips. Garnish with cilantro.