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Spicy Southwest Bean & Corn Salad

Spicy Southwest Bean & Corn Salad

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



  1. Mix dressing and hot pepper sauce.
  2. Toss greens with beans and vegetables in large bowl.
  3. Add dressing mixture; toss to coat. Top with cheese.
  4. 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!
  5. Wrap in plastic wrap and refrigerate until ready to serve.
  6. This is also a great way to use leftover salad.

prep: 15 min | total:15 min
servings total: 4 servings, 2 1/2 cups each

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.

Recipe and photo credit: Kraft Kitchens.


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