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.
Recipe information
Yield
Serves 2; can be doubled
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
Preparation
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.
