Ranch Bean Salad

8 Reviews

Prep: 15 min
Ready In: 1 hr 15 min

“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.” - by LCORRIERI

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

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Metric US

Original recipe yields 6 servings

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.

Nutrition

Amount Per Serving (6 total)

Calories
482 cal
24%

Fat
29.1 g
45%

Carbs
40.2 g
13%

Based on a 2,000 calorie diet

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Reviews (8)

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MRSWHOOP

Nov. 28, 2005

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

LREYNAL

Jan. 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!..." See more"