Ranch Bean Salad

Ranch Bean Salad

9 Reviews 1 Pic
  • Prep

    15 m
  • Ready In

    1 h 15 m
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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Adjust Servings

Original recipe yields 6 servings



  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.

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Reviews (9)

Rate This Recipe


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



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

Nancy F

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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Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet



previous recipe:

Black Bean Salad


next recipe:

Balela (Chickpea and Black Bean Salad)