Spicy Southwest Bean & Corn Salad

Jennifer S.

1/2 cup Light Ranch Dressing
1/4 tsp. hot pepper sauce
1 pkg. (10 oz.) torn mixed salad greens
1 can (15 oz.) black beans, rinsed
1 pkg. (10 oz.) frozen corn, thawed, drained
1/2 cup red pepper strips
1/4 cup finely chopped red onions
1/2 cup tomato, seeded and diced
1/2 cup Shredded Cheddar Cheese

MIX dressing and hot pepper sauce.
TOSS greens with beans and vegetables in large bowl.
ADD dressing mixture; toss to coat. Top with cheese.
For a complete meal you can also add baked chicken breast cut into strips.

A quick way to enjoy your favorite salad on-the-go is to wrap it in a flour tortilla. Simply spoon salad onto tortilla and roll up! Wrap in plastic wrap and refrigerate until ready to serve. This is also a great way to use leftover salad.