Taco salad

Taco salad

  • Prep:
  • Cook Time:
  • Total:
  • Serving: Serves 4

This Mexican taco salad recipe is easy to whip together for a light and refreshing main or a delicious side dish.


  • 1, 15-ounce can Libby’s whole kernel sweet corn, drained
  • 1, 15-ounce can black beans, drained and rinsed
  • 1 large tomato, chopped
  • 1/3 cup bottled ranch dressing
  • 4 cups tortilla chips
  • 1 small head iceberg lettuce, cored and shredded (about 6 cups)
  • 1 cup shredded Mexican blend cheese


  1. In a large bowl, combine corn, black beans, tomato and ranch dressing.
  2. Line a large bowl or platter with tortilla chips; layer lettuce, vegetable mixture and cheese, in that order, on top of chips.


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