Spicy Southwest Bean & Corn Salad

Spicy Southwest Bean & Corn Salad recipe

photo by:kraft

Light ranch plus hot pepper sauce adds a Tex-Mex flavor kick to a smart bean & corn salad with Cheddar sprinkled on top.

time

prep:

15 min

total:

15 min

servings

total:

4 servings, 2-1/2 cups each

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What You Need

1/2

cup KRAFT Lite Ranch Dressing

1/4

tsp. hot pepper sauce

pkg. (10 oz.) torn mixed salad greens

can (15 oz.) black beans, rinsed

pkg. (10 oz.) frozen corn, thawed, drained

1/2

cup red pepper strips

1/4

cup finely chopped red onions

1/2

cup KRAFT 2% Milk Shredded Cheddar Cheese

Make It

MIX dressing and hot pepper sauce.

TOSS greens with beans and vegetables in large bowl.

ADD dressing mixture; toss to coat. Top with cheese.

Kraft Kitchens Tips

Try Wrapped Salad

A quick way to enjoy your favorite salad on-the-go is to wrap it in a flour tortilla. Simply spoon salad onto tortilla and roll up! Wrap in plastic wrap and refrigerate until ready to serve. This is also a great way to use leftover salad.

Variation

Prepare as directed, using 1/2 cup KRAFT Fat Free Thousand Island Dressing and 1/4 tsp. ground black pepper instead of the ranch dressing and hot pepper sauce. Also, omit the shredded cheese and increase the red onions to 1/2 cup.

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1Lisa5

posted:7/30/2010

Very good, quick and easy salad for work!

dvitro

posted:7/24/2010

I really enjoyed this dish. It is very colorful, flavorful, and filling. It made for a satisfying meal.

rgitch

posted:7/14/2010

Excellent vegetarian meal that I could enjoy with my family. With all the combination of flavors no one complained of the beans either. I omitted the peppers just because I don't like them but added sliced tomatoes. I don't always get to eat the same thing as my family (I'm the only vegetarian) so this was a great recipe to do so.

elyse206

posted:7/13/2010

It was very good! I added grilled chicken to add some protein and it was great! I even made a wrap for lunch tomorrow!!

coco1971

posted:7/13/2010

I added chicken and salsa and omitted the ranch. Would be great in a wrap. Next time I'm going to add the tortilla chips

JoMaMa522

posted:7/12/2010

This salad was really easy to make and tastes great! Brought it to a 4th of July cookout and it was a huge hit. My husband loves it so I made extra to keep in the fridge. The hot pepper sauce was hard to find so I mixed the ranch dressing with Jamaican Picapeppa Sauce. Delicious!

daduk

posted:7/11/2010

I made this dish for a cookout the other day and it was a big hit with everyone. The only change I made was to use only one (5 oz) package of torn mixed salad greens and I did not measure the amount of dressing used. It was all gone at the end of the meal. Thanks for the recipe.

DebbieB123

posted:7/10/2010

This recipe is delicious. I added crushed tortilla chips to the leftovers the next day.

nmohara

posted:7/9/2010

My husband loves salad and spicy food. This recipe came together perfectly. My only suggestion is to double everything but the sauce. We like it on the light side and it was perfect.

catieh421

posted:7/4/2010

I made this and substituted barbecue sauce for the dressing. I also added crushed tortilla chips, and it was YUMMY. We had grilled chicken with it (the Cilantro BBQ Chicken recipe from this website), and ended up mixing them together, which was even better. Incredibly easy, too!