Super Simple Southwest SaladPublished 7:15am Wednesday, July 20, 2011
Heating up the kitchen on these sweltering days is just not an option. It is almost too warm to stand over a grill. When cranking on a can opener is about all the effort we want to expend, this salad is perfect. It is cool, light, yet hearty enough to be filling. Amounts used can be varied according to number of diners at your table. We usually set the ingredients out buffet-style fill our plates according to appetite.
Can of black beans, drained, rinsed
Can of whole kernel corn drained
Black olives, sliced
Shredded cheese of your choice
Crushed tortilla chips
Wisk equal parts ranch dressing and picante sauce or salsa.
Some variations include: using corn sliced off the cob; topping with sour cream; adding taco meat or diced rotisserie chicken.