Speedy Southwest Salad

1 pkg (10 oz) ready-to-serve salad greens
1 can (15 oz) whole kernal corn, drained
1 can (15 oz) black beans, rinsed & drained
1/2 cup ranch dressing
1/2 cup picante sauce
1 cup broken tortilla chips
1/2 cup shredded cheddar cheese
1/2 cup diced tomatoes

Place greens in large salad bowl. Top with corn and beans.

In a small bowl, combine the salad dressing and picante sauce; spoon over vegetables.

Sprinkle with tortilla chips, cheese, and tomatoes.

Serve immediately.

(6 servings)
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I have no idea where I got this recipe but Steffi and I both like it.
No one else will try it. Wimps.

It makes quite a lot so I normally only make this when we go to a pot luck.

But, really, I could eat this every week!

UPDATE: I got this recipe from TASTE OF HOME.