Epazote Black Bean Salad with Grilled Plantains

• 2 cans (15 oz. each) black beans, rinsed
• 1/4 cup chopped epazote leaves
• 1/4 cup chopped red peppers
• 1/3 cup KRAFT Zesty Italian Dressing, divided
• 1 plantain, peeled
• 2 Tbsp. KRAFT Grated Parmesan Cheese

1. Heat grill to medium heat.
2. Combine beans, epazote, peppers and 1/4 cup dressing; set aside.
3. Cut plantain lengthwise into 4 wedges.
4. Place on grill grate; brush with some of the remaining dressing.
5. Grill 5 min., turning occasionally.
6. Brush with remaining dressing; cool.
7. Chop plantains into 1/2-inch pieces.
8. Add to bean mixture; mix lightly.
9. Sprinkle with cheese.

black beans, epazote leaves, red peppers, italian dressing, plantain, parmesan cheese

Taken from www.kraftrecipes.com/recipes/epazote-black-bean-salad-grilled-plantains-106660.aspx (may not work)