It’s Tuesday, so you know what that means ~ Taco Tuesday at our house!
Tonight, however, rather than our typical Taco Bar (recap here), I’m going a different Tasteful Tuesday route!
(I’m gearing up for the She Speaks conference this weekend ~ which also means my life is crazy as I’m shopping, packing, writing, coordinating family life while I’m gone, AND preparing to fly to North Carolina for 4 days ~ Whew! But that’s a whole different post… )
Needless to say, tonight’s dinner needs to be quick, healthy, family-friendly, and easy. Here is my all-time favorite, very simple Southwest Salad. It will be perfect for today!
5-Minute Southwest Layered Salad
6 cups torn romaine lettuce
1 can (15 oz.) black beans, rinsed, drained
1 can (11 oz.) whole kernel corn, drained (or 1 cup frozen corn, thawed)
3/4 cup Salsa
1/2 cup Mexican Style Shredded Cheddar Jack Cheese
1/2 cup Ranch Dressing
1 cup broken tortilla chips
Arrange lettuce in bottom of glass serving bowl or on a serving plate.
Layer beans, corn, salsa, and cheese evenly over top.
Drizzle with dressing; top with chips. Enjoy!
Thankfully my mother-in-love brought delicious corn muffins over yesterday (thanks, Jackie!). They should go perfect with this salad. Yum!!