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Ranch Bean Salad

Ranch Bean Salad

  • Prep

    15 m
  • Ready In

    1 h 15 m
LCORRIERI

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 482 kcal
  • 24%
  • Fat:
  • 29.1 g
  • 45%
  • Carbs:
  • 40.2g
  • 13%
  • Protein:
  • 16 g
  • 32%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 991 mg
  • 40%

Based on a 2,000 calorie diet

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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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

MRSWHOOP
18

MRSWHOOP

11/28/2005

I added lettuce to this salad, this is a keeper! very good. Thanks!

LREYNAL
10

LREYNAL

1/27/2004

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!

Nancy F
9

Nancy F

1/16/2007

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!

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