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

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.

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