Southwest Succotash Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This recipe can be prepared in 45 minutes or less.Corn tortillas and bottled salsa are great with the salad. For dessert, top purchased vanilla pudding with fresh blueberries and a touch of cinnamon. Ingredients:
4 cups mixed baby greens |
8 tablespoons (or more) purchased oil and vinegar dressing |
1 15- to 16-ounce can kidney beans, drained |
1 cup fresh corn kernels, cut from 2 small ears of corn |
1 cup 1/2-inch pieces hot pepper monterey jack cheese (about 4 ounces) |
1 cup 1-inch-long red bell pepper strips |
6 tablespoons chopped fresh cilantro |
1 teaspoon ground cumin |
Directions:
1. Divide greens between 2 large shallow bowls. Drizzle each with 1 tablespoon dressing. Combine 6 tablespoons dressing and remaining ingredients in medium bowl and toss to coat, adding more dressing, if desired. Season with salt and pepper. Mound salad atop greens.
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