Ingredients for Mexican Ranch Salad
- 5 cups Iceberg Lettuce, torn into bite-sized pieces
- 1 cup Diced Tomatoes
- ½ cup finely chopped Red Onion
- 1 (15-ounce) can Pinto Beans, drained and rinsed
- 1 cup Cheddar Cheese, cubed
- ¼ - ½ cup Catalina or creamy Ranch Dressing
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How to Make Mexican Ranch Salad
- Tear 5 cups of crisp lettuce (Romaine, Butter, or your favorite mix) into bite-sized pieces.
- Dice 1 cup of ripe tomatoes.
- Finely chop ½ cup of red onion.
- Cube 1 cup of your favorite Mexican cheese (Monterey Jack, Cheddar, or a blend).
- Drain and rinse 1 (15-ounce) can of black beans or pinto beans.
- In a large bowl, gently combine the lettuce, tomatoes, red onion, cheese, and beans.
- Drizzle generously with your favorite Catalina or creamy ranch dressing (approximately ¼ - ½ cup, to taste).
- Toss gently to coat all ingredients evenly.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
56g
Fat
31g
Carbs
10g