Southwest Salad


  • 1 Can (15oz) Black Beans
  • 1 Can (15oz) Garbanzo Beans
  • 2 Cups Corn Kernels
  • 1 Tsp Extra Virgin Olive Oil
  • 4 oz shredded Monterrey Jack Cheese
  • 1 Pint halved Cherry Tomatoes
  • 1/2 Cup thinly sliced Red Onion
  • 2 Sliced Avocado
  • 1/4 Cup Chopped Cilantro
  • Shirlie Jayne’s South West Ranch Dressing

How to Prepare

  1.  Rub the corn with olive oil and roast in the oven until tender.  
  2. Carefully slice the kernels off the cobb. (can use frozen corn, sautéed until tender)
  3. Combine beans, corn, cheese, tomato, red onion in a bowl.
  4. Add desired amount of South West Ranch Dressing.
  5. Place salad on plates and decorate with avocado and sprinkle with cilantro.

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