Salads & sides

Mexicali Cheddar Bean Salad

photo by:kraft

Three kinds of beans, cubes of sharp cheddar, red pepper, green onions, salsa and lime juice lend south-of-the-border flavor to this hearty salad.

time

prep:

15 min

total:

3 hr 15 min

servings

total:

8 cups

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what you need

can (16 oz.) black beans, rinsed, drained

can (16 oz.) kidney beans, rinsed, drained

can (16 oz.) navy or great Northern beans, rinsed, drained

oz. KRAFT 2% Milk Cheddar Cheese, cubed

small red pepper, chopped

1/2

cup TACO BELL® Thick & Chunky Salsa

1/2

cup sliced green onions

1/4

cup chopped cilantro (optional)

Tbsp. lime juice

lettuce leaves

Make It

TOSS all ingredients except lettuce in large bowl. Refrigerate several hours or until chilled.

SERVE on lettuce-lined plates.

TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

Jazz It Up

Add 2 cups chopped cooked chicken or turkey.

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momwithdogs

posted:1/9/2010

This sald was delicious and very easy to make! I will definitely be making this again.

a cook

posted:11/27/2009

Very tasty and easy to make. I took another person's advice, and used shredded sharp cheddar instead of cubed cheese, and also added Ranch dressing into the salsa mixture. I spooned the mixture into Jalapeno Cheddar tortillas and heated them through - they were very delicious!

scotchwood

posted:6/23/2009

This is a wonderful salad! I did modify it slightly by using shredded cheddar cheese and I added 3 TB of Kraft Ranch Salad Dressing to the salsa. I served it for a gathering of friends and the whole bowl went. It was outstanding. I've made it twice and it's definitely a favorite a our house. Highly recommend trying this one with our without the changes I made to the recipe.

DonnaA8

posted:6/12/2008

This salad was very easy to prepare and was a hit at a work potluck lunch. I really like the cheese, salsa, and bean mix.

loridarling

posted:11/29/2007

makes alot. Just not what I thought it'd be.

a cook

posted:8/26/2007

My new favorite bean salad recipe!! Next time I will use chunks of cheese instead of shredded. Theres only 2 of us, so I used the left overs for breakfast burritos w/eggs & bacon! Awesome! And I plan on using the remaining beans for a mexican salad lunch. Thanks!

travelfoods

posted:5/5/2007

FAMILY LIKED THIS DISH, TASTES EVEN BETTER AFTER IT SITS IN FRIG FOR AWHILE.

kmbeebe

posted:10/23/2006

I thought this recipe was great! I made it for my Husband and I on a hot summer evening. In addition to the beans in the recipe I just threw in some other canned beans I had in my cabinet. I also used some montery jack cheese as well. YUMMY YUMMY! We had leftovers so I had some wraped in tortilla for lunch the next day. ;-)

bigbouncy

posted:7/31/2006

This had a really good flavor to it. I added a lot more cilantro because I love cilantro and I used some of the Kraft crumbled cheese instead of the cubes. It was a hit at the family party that I took it to.

redblanket