Taco Salad

By Other
Great anytime, this taco salad will leave you satisfied!

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  • Prep Time:5 minutes


Serves: 4
Cups of Fruits & Vegetables per Serving:
Think Variety; Think Color: Red, Yellow/Orange, Green


•    1 cn (15 oz.) libby’s whole kernel sweet corn, drained
•    1 cn (15 oz.) black beans, drained and rinsed
•    1 large tomato, chopped
•    1⁄3 c bottled ranch dressing
•    4 c tortilla chips
•    1 small head iceberg lettuce, cored and shredded (about 6 cups)
•    1 c shredded mexican blend cheese   


In a large bowl, combine corn, black beans, tomato and ranch dressing.

Line a large bowl or platter with tortilla chips; layer lettuce, vegetable mixture and cheese, in that order, on top of chips.


Nutritional Information

  • Calories:    
  • Carbohydrates:    g
  • Total Fat:    g
  • Cholesterol:    mg
  • Saturated Fat:   g
  • Dietary Fiber:    g
  • % of Calories from Fat:    %
  • Sodium:     mg
  • Protein:    g
  • Recipe Credit
  • Recipe courtesy of Seneca



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