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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Shake up your summer salad roster and try this new Southwest style salad. Sweet crisp fresh corn paired with Habanero spiked shredded cheese are the perfect balance of sweet and heat. Ingredients:
3 ears corn on the cob, cooked, cooled |
6 cups torn romaine lettuce |
1 (19 ounce) can black beans, rinsed |
2 cups halved cherry tomatoes |
1/2 cup thinly sliced red onions |
1 cup kraft habanero heat shredded cheese |
1/2 cup pure kraft refrigerated ranch dressing |
Directions:
1. Cut kernels from corn ears.
2. Cover platter with lettuce; top with layers of beans, tomatoes, corn, onions and cheese.
3. Drizzle with dressing.
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