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.