Taco Salad


Serves 4

1 can (15 oz.) black beans (drained and rinsed)
1 large tomato (chopped)
1⁄3 c bottled ranch dressing
4 c tortilla chips
1 small head iceberg lettuce (cored and shredded; about 6 cups)
1 c shredded mexican blend cheese

Combine Libby’s® Whole Kernel Sweet Corn, black beans, tomato and ranch dressing in large bowl. Line another large bowl or platter with tortilla chips; layer lettuce, vegetable mixture and cheese, in that order, on top of chips.