Mexican Salad Bowl Recipe
Summary
Difficulty LevelMediumHealth IndexAverage
Ingredients
1 (15-ounce) con kidney beans
4 ounces sharp Cheddar cheese, diced
1 (8 3/4 -ounce) can whole kernel corn, drained
2 medium tomatoes, diced
1/2 cup chopped green pepper
4 green onions, thinly sliced
1/2 cup reduced-calorie French salad dressing
1/2 to 3/4 teaspoon chili powder
1 medium head iceberg lettuce, shredded
Directions
Place kidney beans in a colander, and rinse under cold water 1 minute; set colander aside to let beans drain 1 minute.
Combine beans with next 5 ingredients in a large salad bowl.
Combine salad dressing and chili powder; pour over bean mixrute, tossing gently.
Cover and refrigerate 1 hour.
Add lettuce just before serving, toss lightly.
Combine beans with next 5 ingredients in a large salad bowl.
Combine salad dressing and chili powder; pour over bean mixrute, tossing gently.
Cover and refrigerate 1 hour.
Add lettuce just before serving, toss lightly.
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