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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 and corn salad with cheddar sprinkled on top.
time
prep:
10 min
total:
10 min
servings
total:
4 servings, 2-1/2 cups each
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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!
posted:
7/3/2010
As per usual for me, I used less dressing. It's still a wonderful summer main dish salad. Outstanding with iced tea.
posted:
5/15/2010
I have made this salad many time to serve with tacos or burritos. Great way to get veggies on taco night!!
posted:
3/16/2009
This is definitely a keeper. We loved it the way the recipe was written, but have also added salsa to the dressing to change it up a bit and was delicious both ways.
posted:
10/20/2008
this was so simple and it was great. we used shredded lettuce. my husband loved it
posted:
9/3/2008
The only thing I didn't add was the pepper sauce (no gall bladder) but I loved this salad, made it for lunch @ work and my coworkers loved it as well.
posted:
8/31/2008
Great summer time salad! I also topped it off with fresh tortilla strips!
posted:
8/2/2008
We loved this salad! It was quick & easy & perfect for a hot summer day. It's good as just a salad or in a wrap. I will definetly make this again.
posted:
7/13/2008
This was a really good, fast meal. I added southwest chicken and served it with tortillas as wraps. Very good. Next time I will add a bit of salsa for some added zip!
posted:
7/2/2008
This is a great salad with a mexican flare. I like that I can eat a great mexican dish without the guilt of calories. It delicious and figure friendly so how can you not love it. Try it and you will fall in love like I did.
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