Fiesta Salad

Fiesta Salad
24 servings, about 3-1/2 cups each


Ingredients Weights Measures
canned whole kernel corn, drained 12 oz. 1-1/2 cups
tomatoes, chopped 12 oz. 1-1/2 cups
canned black beans, drained, rinsed 12 oz. 1-1/2 cups
green onions, sliced 6 oz. 3 cups
spring lettuce mix 2 lb. 4-1/2 gal.
KRAFT CHEDASHARP Pasteurized Process American Cheese Shred 6 oz. 1-1/2 cups
yellow peppers, cut into strips 12 oz. 1 qt.
red onions, sliced 12 oz. 3 cups
grilled beef sirloin steaks, thinly sliced 3 lb. + 12 oz. -
KRAFT Ranch Dressing (FS) 2 lb. + 4 oz. 4-1/2 cups


COMBINE corn, tomatoes, beans and green onions; cover. Refrigerate until ready to use.

FOR each serving: Place 3 cups of the lettuce mix on serving plate; top with 1 oz. of the vegetable mixture, 1 Tbsp. of the cheese, 3 Tbsp. of the peppers and 2 Tbsp. of the red onions. Top with 2-1/2 oz. of the meat slices. Drizzle with 3 Tbsp. dressing.

Kraft Kitchens Tips

For a spicier version, prepare as directed substituting shredded Monterey Jack cheese with jalapeno peppers for the KRAFT CHEDASHARP Pasteurized Process American Cheese Shred, and chopped jalapeno peppers for the yellow peppers.
Substitute cooked shrimp or sliced cooked chicken for the grilled steak.
Prepare salad as directed, reducing the lettuce for each serving to 1 cup and layering ingredients on a 10-inch flour tortilla. Roll up tortilla. Secure with wooden toothpicks, if desired.
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