Recipe 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."
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1 (15 ounce) can
chopped fresh tomato
shredded Cheddar cheese
Catalina salad dressing
crumbled corn chips
I added lettuce to this salad, this is a keeper!
This was just okay....My family didn't really care for it. I don't think that I'll be making this again, but thanks for sharing.
I'm glad I found this recipe!! This is good stuff!! The whole family loves it. It's a wonderful change from the ususal salad. This goes well with most anything. Thanks for posting this Laura!
This salad is very good served over lettuce. I also used Doritos instead of corn chips and it added extra zing! It's very good!
Really great! I served with lettuce and sour cream. Definatly add the cilantro. The leftovers were great as a chunky dip.
I added black olives and served on shredded lettuce. My 10 yr old son didn't like the dressing. With the leftovers, I added salsa and sour cream - even better!!!
We definitely enjoyed this, but it works better as a dip than a salad. If I made again, would most likely serve with a scoop shaped corn chip rather than on top of them.
We make this recipe without the onions, use cheese cubes instead of shredded and add small pieces of green bell pepper. It is perfect for a day at the park or camping.
* Percent Daily Values are based on a 2,000 calorie diet.
Ranch Bean Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 262
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