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Bon Appétit

Southwest Succotash Salad

4.3

(10)

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

  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.

TagsSaladSouthwesternAmericanLeafy GreensVegetableKidney BeanBean and LegumeCornMonterey JackCheeseDairyBell PepperSideDinnerLunchGluten FreeNut FreeVegetarianQuickEasy30 Minutes or LessNo-CookBon Appétit
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