Mexican Salad Bowl Recipe

• 1 (15 ounce.) can kidney beans
• 4 ounce. sharp Cheddar cheese, diced
• 1 (8 3/4 ounce.) can whole kernel corn, liquid removed
• 2 med. tomatoes, diced
• 1/2 c. minced green pepper
• 4 green onions, thinly sliced
• 1/2 c. reduced calorie French salad dressing
• 1/2 to 3/4 teaspoon chili pwdr
• 1 med. head iceberg lettuce, shredded

1. Place kidney beans in a colander and rinse under cool water 1 minute; set colander aside to let beans drain 1 minute.
2. Combine beans with next 5 ingredients in a large salad bowl.
3. Combine salad dressing and chili pwdr; pour over bean mix, tossing gently.
4. Cover and chill 1 hour.
5. Add in lettuce just before serving; toss lightly.
6. Yield 5 servings.
7. (205 calories per main dish serving)

kidney beans, cheddar cheese, whole kernel corn, tomatoes, green pepper, green onions, salad dressing, chili pwdr, head iceberg lettuce

Taken from cookeatshare.com/recipes/mexican-salad-bowl-48866 (may not work)