Southwest Succotash Salad

• 4 cups mixed baby greens
• 8 tablespoons (or more) purchased oil and vinegar dressing
• 1 15- to 16-ounce can kidney beans, drained
• 1 cup fresh corn kernels, cut from 2 small ears of corn
• 1 cup 1/2-inch pieces hot pepper Monterey Jack cheese (about 4 ounces)
• 1 cup 1-inch-long red bell pepper strips
• 6 tablespoons chopped fresh cilantro
• 1 teaspoon ground cumin

1. Divide greens between 2 large shallow bowls.
2. Drizzle each with 1 tablespoon dressing.
3. Combine 6 tablespoons dressing and remaining ingredients in medium bowl and toss to coat, adding more dressing, if desired.
4. Season with salt and pepper.
5. Mound salad atop greens.

mixed baby greens, purchased oil, kidney beans, corn kernels, pepper, red bell pepper, fresh cilantro, ground cumin

Taken from www.epicurious.com/recipes/food/views/southwest-succotash-salad-101939 (may not work)