Southwest Salad with Salsa ranch dressing
Ingredients
Dressing (for 4 salads)
- 1/2 cup salsa
- 1/2 cup ranch dressing
Salad
- 1 cup drained and rinsed black beans
- 2 tbs. diced green onions
- 3 Roma tomatoes, seeds removed, diced
- 1 cup corn
- 1 cup shredded red cabbage
- 1/2 cup diced red bell peppers
- 1/2 cup shredded cheddar cheese
- cilantro to taste
- salt to taste
- pepper to taste
Instructions
- In a small bowl or measuring cup, whisk together salsa and ranch dressing.
- Follow with remaining ingredients, creating beautiful layers.
- Place in refrigerator until ready to serve or up to three to four days depending on freshness of the produce used.
- When ready to serve, pour into bowl and add desired amount of dressing.
You May Also Like
Composer Marc Shaiman Uses Jewish Humor to Tell Showbiz Story
In his new memoir, piano man Marc Shaiman tells a showbiz story shaped by Jewish humor.
Sigmund and Mary Hyman Collection to be Featured at BMA
"Seeing the Essential" will showcase more than 100 art works collected for six decades by the local Jewish community philanthropists.
Recipe: No-Flour-No-White Sugar Blueberry Muffins
You can bake these no-flour, no-white sugar blueberry muffins from Elite Jakob in a regular muffin tin or as bite-size mini muffins.
The Food Enthusiast with Guest Kristen Hess
Dara Bunjon talks with culinary content creator, food stylist and photographer Kristen Hess, host of The Artful Gourmet podcast.