Comida Kraft
Recipe Box

Spicy Southwest Bean & Corn Salad

Prep Time
10
min.
Total Time
10
min.
Servings

4 servings, 2-1/2 cups each

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

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What You Need

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Make It

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  • 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.

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.

Servings

  • 4 servings, 2-1/2 cups each

Healthy Living

  • Low fat
  • Low calorie
  • Good source of fiber
  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 2-1/2 Carb Choice

Diet Exchange

  • 2-1/2 Starch
  • 1 Meat (L)
  • 1 Fat

Nutrition Bonus

The vegetables in this tasty low-calorie low-fat dish team up to provide a good source of both vitamins A and fiber. And as a bonus, each serving provides 1-1/2 cups of vegetables.

Nutritional Information

Serving Size 4 servings, 2-1/2 cups each
AMOUNT PER SERVING
Calories 280
Total fat 8g
Saturated fat 2.5g
Cholesterol 20mg
Sodium 600mg
Carbohydrate 43g
Dietary fiber 10g
Sugars 5g
Protein 13g
% Daily Value
Vitamin A 30 %DV
Vitamin C 50 %DV
Calcium 25 %DV
Iron 15 %DV

* 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.

Ratings & Reviews

Rated 4 out of 5 by from This was really easy to make and very tasty. This was really easy to make and very tasty. Instead of adding hot sauce to the ranch dressing I added jalepeno green salsa. The possibilities are endless. This would also be good with grilled chicken or taco seasoned beef. One caution I would give to others is using iceberg lettuce. It is my favorite but it doesn't hold up to the wetness of the other ingredients as another type of lettuce would.
Date published: 2011-03-02
Rated 2 out of 5 by from I was unimpressed with this salad - as was my family. I was unimpressed with this salad - as was my family. Dressing was ok - but unremarkable. I thought it would be great because of the reviews, but it wasn't. The corn and beans were too heavy to stay well mixed, so I constantly found myself digging to the bottom of the bowl for them. It wasn't bad, just not memorable. I'll stick w/ regular dressing and salad mix next time.
Date published: 2007-08-29
Rated 5 out of 5 by from Excellent vegetarian meal that I could enjoy with my family. 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.
Date published: 2010-07-14
Rated 4 out of 5 by from This is a great salad. This is a great salad. I was sick of the same ole salad. Im having this for lunch all week. I opted to buy the canned corn that had red peppers in it (mexicorn). And I used 2% colby jack cheese. The ranch dressing is great with the hot pepper sauce added in. Next time I will try it with salsa.
Date published: 2010-08-03
Rated 5 out of 5 by from I made this dish for a cookout the other day and it was a big hit with everyone. 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.
Date published: 2010-07-11
Rated 4 out of 5 by from I made this and substituted barbecue sauce for the dressing. 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!
Date published: 2010-07-05
Rated 4 out of 5 by from This salad was really easy to make and tastes great! 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!
Date published: 2010-07-12
Rated 2 out of 5 by from This one just didn't make it for me. This one just didn't make it for me. Its not that I don't like spicy, i do! Followed the directions, but was disapointed. Can't put my finger on it!? I feel a little bad as so many others had so many nice things to say. chunkiechipmunk
Date published: 2011-01-27
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