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Main dishes

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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What You Need

1/2
cup  KRAFT Lite Ranch Dressing
1/4
tsp.  hot pepper sauce
1
pkg.  (10 oz.) torn mixed salad greens
1
can  (15 oz.) black beans, rinsed
1
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 salad greens with beans and vegetables in large bowl.

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

Kraft Kitchens Tips

Creative Leftovers
Refrigerate any leftovers and use to make wrap sandwiches. Just spoon leftover salad onto flour tortillas, then roll up and enjoy.
Variation
Prepare as directed, omitting the cheese, using KRAFT Fat Free Thousand Island Dressing, increasing the onions to 1/2 cup, and substituting 1/4 tsp. ground red pepper for the hot pepper sauce.
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