Cowgirl Salad

• 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

1. Cut kernels from corn ears.
2. Cover platter with lettuce; top with layers of beans, tomatoes, corn, onions and cheese.
3. Drizzle with dressing.

corn, torn romaine lettuce, tomatoes, red onions, cheese

Taken from www.kraftrecipes.com/recipes/cowgirl-salad-135677.aspx (may not work)