Photo: Anna Pelzer
Southwest Salad
7 ingredients
20 min
8 cups
openrecipes
"Shake up your summer salad roster and try this new Southwest style salad. Sweet crisp fresh corn paired with Habanero spiked shredded cheese are the perfect balance of sweet and heat."
Estimated Nutrition (whole recipe, rough)
543
Calories
22g
Protein
20g
Fat
77g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Cherry | 1 cup (138g) | 87 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Ranch | 1 tbsp (15g) dressing | 73 |
| Red Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Romaine Lettuce | 1 cup shredded (36g) | 5 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 ears corn on the cob, cooked, cooled
- 6 cups torn romaine lettuce
- 1 (19 ounce) can black beans, rinsed
- 2 cups halved cherry tomatoes
- 1/2 cup thinly sliced red onions
- 1 cup KRAFT Habanero Heat Shredded Cheese
- 1/2 cup Pure KRAFT Refrigerated Ranch Dressing
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes