Salad and Salad Dressing Recipes
Spicy Southwest Bean and Corn Salad
Light ranch + hot pepper sauce adds a Tex-Mex flavor kick to a smart bean and corn salad with Cheddar sprinkled on top.
Prep: 15 min | Yield: 4 servings, 2 1/2 cups each
Ingredients
- 1/2 cup Kraft Lite Ranch Dressing
- 1/4 teaspoon hot pepper sauce
- 1 (10 ounce) package torn mixed salad greens
- 1 (15 ounce) can black beans, rinsed
- 1 (10 ounce) package 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
Instructions
- Mix dressing and hot pepper sauce.
- Toss greens with beans and vegetables in large bowl.
- Add dressing mixture; toss to coat. Top 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.
Notes
Variation: Prepare as directed, using 1/2 cup Kraft Fat Free Thousand Island Dressing and 1/4 teaspoon ground black pepper instead of the ranch dressing and hot pepper sauce. Also, omit the shredded cheese and increase the red onions to 1/2 cup.
Attribution
Recipe and photo used with permission from:
Kraft Heinz Company