Southwest Ranch Tortellini Salad

• Vegetarian

• Produce

  • 1 3/4 cups Black beans, cooked
  • 1 cup Cherry or grape tomatoes, half
  • 1 cup Corn, frozen

• Condiments

  • 3/4 cup Ranch dressing
  • 1/2 cup Salsa

• Pasta & Grains

  • 2 9 ounce packages Cheese tortellini

• Nuts & Seeds

  • 1 1/2 tsp Cumin

• Dairy

  • 1/2 cup Cheddar cheese, mild
  • 1/2 cup Monterrey jack cheese

Found on premeditatedleftovers.com

Description

Ingredients

• 2 - 9 ounce packages of cheese tortellini, cooked according to package directions and drained
• 1¾ cups of cooked black beans (or a 15 ounce can, drained and rinsed)
• 1 cup frozen corn, thawed
• 1 cup cherry or grape tomatoes, cut into half
• ½ cup shredded Monterrey Jack cheese
• ½ cup shredded mild cheddar cheese
• ¾ cup ranch dressing
• ½ cup salsa
• 1½ teaspoon cumin

Directions

• Cook the cheese tortellini according to package directions. Remove from the stove top, drain and rinse with cool water. Set aside.
• Combine the cooked tortellini, black beans, corn, tomatoes and shredded cheese.
• Gently stir the mixture to combine the ingredients.
• In a small bowl, combine the ranch dressing, salsa, and cumin.
• Add the southwest ranch dressing to taste, about ½ cup at a time. Stir to combine. Cover the extra dressing and store in the fridge.
• Place the salad in the fridge if not eating right away.