Cantina Black Bean Taco Salad (7 servings)

2-3 Tab. vegetable oil
10 oz. frozen whole kernel corn
30 oz black beans, canned
1/2 tea. ground cumin
2 tea. lime juice
1 cup ranch dressing
2 tea. cup chili powder
9 ounces romaine lettuce, chopped
7 ounces yellow cheddar cheese, shredded
9 ounces whole grape tomatoes or cherry
15 ounces black olives, sliced, canned
14 ounces tortilla chips, round

Heat vegetable oil in skillet or pot over medium heat.

Add frozen corn to skillet, stir until edges start to brown.

Rinse and drain beans. Add beans to skillet.

Add cumin and lime juice to skillet, gently fold until combined.

Set black bean corn salsa aside in refrigerator

Mix ranch dressing and chili powder in a large container.

If you want to make ready to serve containers, pour 3 tablespoons Taco Ranch Dressing into 2 ounce containers. Cover with a lid, set aside in refrigerator.

Place 1 cup of lettuce in 16 ounce individual salad bowl with lid.

Portion ¼ cup shredded cheese on top of lettuce. Portion ¼ cup tomatoes on top of cheese. Rinse and drain olives. Portion ¼ cup olives on top of tomatoes. Portion ½ cup black bean corn salsa on top of salad.

Place Taco Ranch Dressing container on side of salad. Cover salad with lid.

Serve one–2 cup individual salad bowl with 2 ounces (approximately 36 chips) tortilla chips on the side.