Vegetable Southwest Salad

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Vegetable Southwest Salad

1 (10-ounce) package ready-to-serve salad greens
1 (15-ounce) can whole kernel corn — drained
1 (15-ounce) can black beans — rinsed and drained
1/2 cup ranch salad dressing
1/2 cup picante sauce
1 cup broken tortilla chips
1/2 cup shredded cheddar cheese
1/2 cup diced tomatoes

Place the greens in a large salad bowl.

Top with corn and beans.

In a small bowl, combine the salad dressing and picante sauce; spoon over vegetables.

Sprinkle with tortilla chips, cheese and tomatoes.

Serve immediately.

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