In just minutes, you can assemble this Southwest-inspired salad featuring fresh corn. Try our Cowgirl Salad recipe at your next barbecue!
What do I need ?
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3 ears corn on the cob, cooked, cooled
6 cups torn romaine lettuce
1 can (19 fl oz/540 mL) black beans, rinsed
2 cups halved cherry tomatoes
1/2 cup thinly sliced red onions
1 cup Cracker Barrel Shredded Habanero Heat Cheese
1/2 cup Kraft Rancher's Choice Dressing
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How do I make it ?
Cut kernels from corn ears.
Cover platter with lettuce; top with layers of beans, tomatoes, corn, onions and cheese.
Drizzle with dressing.
Kraft Kitchen Tips!
Garnish with 2 Tbsp. chopped fresh cilantro before serving.
Calories From Fat
% Daily Value
Fat 12 g
Saturated fat 3 g
Cholesterol 15 mg
Sodium 350 mg
Carbohydrate 21 g
Fibre 6 g
Sugars 5 g
Protein 8 g
8 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.