"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Black Bean and Corn Ranch Salad Recipe

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This recipe for Black Bean and Corn Ranch Salad, by , is from The Ridgecrest First Ward's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathleen Rosenlof
Added: Thursday, January 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 Cup Ranch Dressing
1 (19oz.) Can Black Beans, drained
1 (11 Oz) Can Mexi-Corn, drained (I use reg. corn)
1 Cup Grape or cherry Tomatoes, quartered
1/2 Cup Red Onion, chopped
2 Tbsp. Fresh Cilantro

Directions:
Directions:
Combine all ingredients; chill. Note: I've used dried cilantro and it tasted fine. Also, I use less dressing.

Personal Notes:
Personal Notes:
You've heard of a chick-flick, well the Rosenlofs call this a chick-dish.

 

 

 

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