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6 servings, 1 cup each
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If you don't have a gas range or if fresh corn is unavailable, you can use 1 drained 11-oz. can corn instead. Cook and stir drained corn in nonstick skillet on medium heat 10 min. or until kernels are roasted around the edges. Continue as directed.
Add 1 rinsed 15-oz. can black beans to salad.
Prepare using KRAFT Zesty Italian Dressing.
This flavorful vegetable and grain salad is rich in vitamin C from the green pepper.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I don't have a gas stove and didn't feel like grilling the corn so I just baked the corn in their husk for 20 minutes at 450 and I think it turned out great. I didn't use the salad dressing though I'm sure it would taste great with it. I Followed the rest of the recipe and it was wonderful. Very fresh and delicious with tortilla chips and salsa!
Loved this! I used the Quick Quacker Oats Barley, a can of mexican corn, a can black beans (drained) red pepper & green pepper. I also went lighter on the Cilantro & Onion.
My fussy family of 5 loved it!
After cooking the barley...I ended up using a full 2 cups. The dressing was flavorful and good, but any favorite dressing would work.
I made this without adding the dressing. I tried a number of vinegrettes over individual servings. Excellent, each in their own way.