It's actually a recipe I've had for years, adapted from my "Body for Life" cook book. The only thing I really do differently is add cheese. But when I'm not taking it to a group function or I'm trying to be really healthy, I leave the cheese out. It's still really yummy and full of flavor.
MEXICAN RANCH SALAD
(Recipe adapted from Body for Life Cooking)
2 can black beans, drained and rinsed
1 can corn, drained (or 1½ C. fresh corn, cooked and cut off the cob)
½ large red onion, diced
1 red bell pepper diced
2 C. shredded cooked chicken (or 2 can’s cooked chicken, shredded)
2 C. sharp cheddar cheese
½ C. light mayo
½ C. reduced fat sour cream
Zest of 1 lime
Juice of 1 lime
1 ½ t. cumin
½ t. salt
½ C. cilantro
½ t. red pepper flakes
1. In a large mixing bowl add beans, corn, red onion, red pepper, chicken and cheese.
2. In a small mixing bowl add mayo, sour cream, lime zest, lime juice, cumin, salt, cilantro, and red pepper. Mix well, forming a dressing.
3. Mix the dressing in with the bean and corn mixture.
4. Allow to chill for at least 30 minutes before serving.
5. Serves 6-8 people.