Southwestern Black Bean and Sundried Tomato Salad

Southwestern Black Bean and Sundried Tomato Salad
Yield:
24 servings, 400 g each

Ingredients

Ingredients Weights Measures
iceberg lettuce, torn 6 lb. [3 kg] 3 gal. [12 L]
red peppers, diced 1 lb. [750 g] 1-1/2 qt. [1.5 L]
green onions, thinly sliced 12 oz. [375 g] 3 cups [750 mL]
canned black beans, drained, rinsed 1 lb. [650 g] 3 cups [750]
canned whole kernel corn niblets, drained 1 lb. [500 g] 3 cups [750 mL]
Kraft Shredded Cheddar/Monterey Jack Blend Cheese 1 lb. [500 g] 1-1/2 qt. [1.5 L]
Kraft Sundried Tomato and Oregano Dressing 3 lb. [1.5 kg] 2-1/4 qt. [2.1 L]
chipotle peppers in adobo sauce, pureed 8 oz. [250 g] 1/3 cup [75 mL]
ground cumin 1 oz. [30 g] 1/3 cup [75 mL]
nacho chips 1 lb. [750 g] -
iceberg lettuce, torn 1 lb. [500 g] 2 qt. [1 L]
red peppers, diced 4 oz. [125 g] 1 cup [250 mL]
green onions, thinly sliced 2 oz. [60 g] 1/2 cup [125 mL]
canned black beans, drained, rinsed 3-1/2 oz. [105 g] 1/2 cup [125 mL]
canned whole kernel corn niblets, drained 2-1/2 oz. [75g] 1/2 cup [125 mL]
Kraft Shredded Cheddar/Monterey Jack Blend Cheese 4 oz. [125 g] 1 cup [250 mL]
Kraft Sundried Tomato and Oregano Dressing 12 oz. [375 g] 1-1/2 cups [375 mL]
chipotle peppers in adobo sauce, pureed - 1 Tbsp. [15 mL]
ground cumin - 1 Tbsp. [15 mL]
nacho chips 4 oz. [125 g] -

Directions

Combine lettuce, red peppers, onions, beans, corn and cheese in large bowl.

Place dressing, chipotle puree and cumin in blender; cover. Blend well.

Add to lettuce mixture; toss to coat. Top with nacho chips.

Kraft Kitchens Tips

Chef's Tip
Salad may be rolled inside a flour tortilla with cooked chicken strips to serve as a wrap sandwich. Or, serve salad in a crispy tortilla bowl with sauteed garlic shrimp on top.

543867 : 98246

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Nutritional Information
Calories
 354
Total fat
 27.5 g
Saturated fat
 6 g
Cholesterol
 21 mg
Sodium
 984 mg
Carbohydrate
 21.2 g
Protein
 8.5 g
Vitamin A
 30 %DV
Calcium
 19 %DV
Iron
 15 %DV