Recipe by Kraft Natural Shredded Cheese
"Black beans, avocados, cherry tomatoes, bell pepper, and red onions are tossed with shredded Mexican-style cheese in a cumin-scented vinaigrette dressing."
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KRAFT Zesty Italian Dressing
1 (15 ounce) can
black beans, rinsed
halved cherry tomatoes
yellow pepper, chopped
chopped red onions
KRAFT Mexican Style Finely Shredded Four Cheese
I usually don't make recipes without reviews, but this one sounded perfect for a gathering we were attending today. Everyone loved it and I will definitely be making this again!
Well, this was really good, but I did change a few things. I didn't use bottled dressing, because I don't usually. I made a vinaigrette with olive oil, sherry vinegar, the cumin called for in the recipe, garlic powder, onion powder, dried oregano, crushed red chili flakes and salt and pepper. I also did not use the preshredded cheese. I was planning to finish some Monterey Jack, but someone beat me to it, so I used smoked cheddar, and it added a lovely note to the salad. As there is nothing crunchy in the salad, I served it with crisp baked whole wheat pitas, split and cut into wedge, basted with olive oil and sprinkled with seasoned salt and lemon pepper. It was really delicious, and I will definitely use this recipe throughout the summer. Thanks!
Just saw footnote about corn and cilantro. I think that would have made it better.
* Percent Daily Values are based on a 2,000 calorie diet.
Mexicana Chopped Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 144
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