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Mexi-Ranch Bean Salad

Prep Time:

10 mins

Cook Time:

2 mins

Servings:

Flavors Used:

This Mexi-Ranch Bean Salad is light, fresh, and really easy to throw together. We’re makin’ a bean salad that’s loaded with color, crunch, and big flavor without a whole lot of effort. Everything gets tossed together, dressed up with a simple, zesty mix, and then chilled just long enough for it all to come together. It’s great on its own, perfect with chips, and works just as well for meal prep as it does for a get-together.

Ingredients

2 packets of Dan-O’s Dips Mexi-Ranch
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) red kidney beans, rinsed and drained
1 can (15 oz) navy, cannellini, or great Northern beans rinsed and drained
1/2 cup cilantro, finely chopped
1/4 cup red onion, finely chopped
1 cup corn
1 cup - 1 large bell pepper, any color, chopped
1 cup tomatoes, chopped or 1 can diced tomatoes
¼ cup light-tasting olive oil
3 tbsp lime juice
2 tsp minced garlic
1 cup sour cream (optional)

Preparation Instructions

Grab yourself a big ol’ bowl and toss in the beans, bell pepper, tomatoes, corn, onion, and cilantro, and mix it up.
Now in a separate bowl, we’re makin’ that flavor bomb. Go in with the olive oil, garlic, fresh lime juice, and the Dan-O’s Dips Mexi-Ranch. Whisk it up real good until it’s blended.
Pour that dressing right over your bean mixture and stir it up until everything’s coated and minglin’ real nice. If you want a creamy version, add the sour cream here.
Cover it up and slide it into the fridge for 30-60 mins. Let those flavors get to know each other.
Pull your bean salad out of the fridge, give it one more stir, and you’re ready to serve it by itself or with chips.
Fresh, easy, and packed with flavor. Yum Yum Get Ya Sum!®