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Spicy Southwest Bean & Corn Salad (Kathleen Pollard)

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Ingredients

  • 1/2 cup KRAFT Light 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

Details

Servings 4
Preparation time 15mins
 Cooking time 15mins
 Adapted from kraftrecipes.com

Preparation

Step 1

MIX dressing and hot pepper sauce.

TOSS greens with beans and vegetables in large bowl.

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

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