Add a Tex-Mex flavor kick to this smart black bean corn salad with light ranch plus hot pepper sauce. Spicy Southwest Black Bean Corn Salad tastes great with cheddar sprinkled on top.
What You Need
Original recipe yields 4 servings
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 onion s
1/2 cup KRAFT 2% Milk Shredded Cheddar Cheese
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Let's 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.
Refrigerate any leftovers and use to make wrap sandwiches. Just spoon leftover salad onto flour tortillas, then roll up and enjoy.
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.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 43g
Dietary Fibers 10g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 2-1/2 cups each
* 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.