Canyon Ranch Bean Salad Recipes

RANCH BEAN SALAD

Ranch Bean Salad image

This is a cool salad for summer days, can be made ahead except the chips, if needed. You can serve over chips, I just add them in at last minute. I found at All Recipes on internet.

Provided by True Texas

Categories Beans

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 (15 ounce) can ranch style beans
1/2 cup green onion, chopped
2 cups fresh tomatoes, chopped
2 cups cheddar cheese, shredded
1/2 cup Catalina dressing
2 cups corn chips, crumbled (Fritos best)
1 bunch fresh cilantro (or dried)

Steps:

Drain and discard half of the liquid from the beans.
In a large mixing bowl toss together beans and the remaining liquid, onion, tomato, cheese, and dressing.
Cover and refrigerate 1 hour, or until chilled.
Serve over crumbled corn chips or I added the chip to the salad.
Garnish with cilantro.

Nutrition Facts : Calories 330.4, Fat 22.7, SaturatedFat 9.2, Cholesterol 39.5, Sodium 928.5, Carbohydrate 18.8, Fiber 4, Sugar 9.1, Protein 13.9

CANYON RANCH BEAN SALAD

Canyon Ranch Bean Salad image

Categories Salad Bean Tomato Vegetable No-Cook Low Fat Quick & Easy Summer Vegan Self

Yield Makes 4 servings

Number Of Ingredients 17

Ingredients

1/4 cup red wine vinegar
2 tbsp olive oil
1/2 tsp salt
3/4 tsp black pepper
1 large head romaine lettuce, chopped
1/2 cup diced cucumber
1/2 cup diced red bell pepper
1/4 cup diced yellow bell pepper
1/4 cup diced carrots
1/4 cup diced red onion
1/4 cup diced black pitted olives
3/4 tsp chopped fresh oregano
2 tsp chopped fresh basil
3/4 cup diced tomato
1 cup cooked white beans (home-cooked or canned, rinsed and drained)
1 cup cooked garbanzo beans (home-cooked or canned, rinsed and drained)
1/2 cup chopped hearts of palm

Steps:

In a small bowl, mix vinegar, oil, salt, and pepper. Beat well. In a large bowl, combine remaining ingredients. Add salad dressing and toss lightly. Divide equally among 4 salad bowls.

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