Mexican Fiesta Salad

2 C. torn romaine

3/4 C. canned corn

1/3 C. black beans, rinsed, drained

1 medium tomato, chopped

1 medium avocado, chopped

1 celery stick, chopped

1 medium carrot, thinly sliced

1/4 C. torn curly endive

For dressing:

2 T. regular ranch dressing

1/3 C. salsa

2 T. spicy ranch dressing

2 T. sour cream

Combine the dressing ingredients. In a salad bowl, combine remaining ingredients; drizzle dressing over salad and toss to coat.

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