Oh my gosh I’m in love with this salad! I first had it during the Christmas holidays when my M-I-L made it for one of the many get togethers we had. I’ve been literally dreaming of it ever since then, but I knew I would end up eating the entire salad if I made it at home. Why I was worried about this I’m not sure?
During the Easter holiday I had the assignment of a salad and I knew this was calling my name right away. I had tons of compliments on it and it’s so very simple. I mean it says Speedy right in the title!
It’s actually so simply amazing that I had the ingredients once again in my fridge and I’m going to make it up so I can take it to work for lunch this week. I’m going to throw in some grilled chicken fajita strips to make it my lunch. It’s so yummy like that too if you want to add something to make it a main dish!
Plus sometime I think summer/spring might show up in the Midwestern states and we might actually get to use our grills. If this ever happens please promise me you’ll be sure to try out this salad with your summer grilling!
On that note my hubby just told me that there is 4-6 inches of snow in the forecast. #FacePalm
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Speedy Southwestern Salad
- 1 pkg (11 oz) salad greens
- 1 (15 oz) can corn, rinsed & drained
- 1 (15 oz) black beans, rinsed and drained
- 1/2 c. ranch dressing
- 1 c. salsa
- 1 c. tortilla chips
- 1 c. cheddar cheese, shredded
- 1 c. tomatoes, chopped
- Mix ranch dressing and salsa together in small bowl.
- Layer half of salad greens on bottom of glass bowl. Top with half of the corn, black beans, tortilla chips, cheese and tomatoes and dressing mix. Repeat with the remaining ingredients.
by Julie Evink