Beans Recipe ∼ Ranch Bean Salad

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.

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

Cooking 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.

Nutrition Facts

• calories482
• carbohydrateContent40.2 g
• cholesterolContent39.5 mg
• fatContent29.1 g
• fiberContent6.7 g
• proteinContent16 g
• saturatedFatContent10.1 g
• sodiumContent991.4 mg
• sugarContent8 g