RANCH BEAN SALAD

Ranch Bean Salad image

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.

Provided by LCORRIERI

Time 1h15m

Yield 6

Number Of Ingredients 7

Ingredients

1 (15 ounce) can ranch-style beans
½ cup chopped onion
2 cups chopped fresh tomato
2 cups shredded Cheddar cheese
½ cup Catalina salad dressing
2 cups crumbled corn chips
1 bunch cilantro

Steps:

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 Facts : Calories 482 calories, Carbohydrate 40.2 g, Cholesterol 39.5 mg, Fat 29.1 g, Fiber 6.7 g, Protein 16 g, SaturatedFat 10.1 g, Sodium 991.4 mg, Sugar 8 g