Southwest Succotash Salad


  • 1 teaspoon ground cumin
  • 6 tablespoons chopped fresh cilantro
  • 1 cup 1-inch-long red bell pepper strips
  • 1 cup ½-inch pieces hot pepper Monterey Jack cheese (about 4 ounces)
  • 1 cup fresh corn kernels, cut from 2 small ears of corn
  • 1 15- to 16-ounce can kidney beans, drained
  • 8 tablespoons (or more) purchased oil and vinegar dressing
  • + 1 more ingredients
    • 4 cups mixed baby greens

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.

View full recipe at SpringPad


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