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Spicy Southwest Bean & Corn Salad

  • Prep Time: 15 Minutes (Total Time: 15 Minutes)
  • Serving Size: 4
  • 1/2 cup KRAFT Light Ranch Reduced Fat Dressing
  • 1/4 teaspoon Hot Pepper Sauce
  • 1 bag (10 ounce) Torn Mixed Salad Greens
  • 1 can (15 ounce) Black Beans, Drained, Rinsed
  • 1 package (10 ounce) Frozen Whole Kernel Corn, Thawed, Drained
  • 1/2 cup Red Pepper Strips
  • 1/4 cup Finely Chopped Red Onions
  • 1/2 cup KRAFT 2 Percent Milk Shredded Reduced Fat Cheddar Cheese
  • MIX dressing and hot pepper sauce; set aside.

    TOSS greens with beans, corn, red peppers and onions in 3-qt. serving bowl.

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


    Try Wrapped Salad

    A quick way to enjoy your favorite salad on-the-go is to wrap it in a flour tortilla. Simply spoon salad onto tortilla and roll up! Wrap in plastic wrap and refrigerate until ready to serve. This is also a great way to use leftover salad.


    Prepare as directed, using 1/2 cup KRAFT FREE Thousand Island Fat Free Dressing and 1/4 tsp. ground black pepper in place of ranch dressing and hot pepper sauce. Also, omit the shredded cheese and increase the red onions to 1/2 cup.