1 3/4cupsof cooked black beansor a 15 ounce can, drained and rinsed
1cupfrozen cornthawed
1cupcherry or grape tomatoescut into half
1/2cupshredded Monterrey Jack cheese
1/2cupshredded mild cheddar cheese
Dressing Ingredients:
3/4cupranch dressing
1/2cupsalsa
1 1/2teaspooncumin
Instructions
Cook the cheese tortellini according to package directions. Remove from the stove top, drain, and rinse with cool water. Set aside.
Add the cooked tortellini, black beans, corn, tomatoes, and shredded cheese to a large bowl.
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 1/2 cup at a time until you reach the desired coverage. Stir gently to coat. (Cover the extra dressing and store in the refrigerator.)
Serve immediately or place the salad in the refrigerator to chill for up to 2 hours.