Grilled Corn Salad

• 3/4 cup KRAFT Zesty Italian Dressing, divided
• 1/4 cup HEINZ Yellow Mustard
• 4 ears corn on the cob, husks and silk removed
• 1/2 lb. fresh green beans, trimmed, halved and cooked
• 1 jicama (1 lb.), peeled, cut into 1/2-inch cubes
• 2 tomatoes, cut into wedges
• 1/2 cup chopped fresh basil

1. Heat grill to low heat.
2. Mix 1/4 cup dressing and mustard in large shallow dish until blended.
3. Add corn; turn to evenly coat with dressing mixture.
4. Transfer corn to grill; reserve dressing mixture for later use.
5. Grill corn 15 to 20 min.
6. or until tender, turning and brushing occasionally with reserved dressing mixture.
7. Remove corn from grill; cool.
8. Cut kernels off corn cobs; place in medium bowl.
9. Add beans, jicama, tomatoes, basil and remaining dressing; mix lightly.

italian dressing, yellow mustard, corn, fresh green beans, jicama, tomatoes, fresh basil

Taken from www.kraftrecipes.com/recipes/grilled-corn-salad-64955.aspx (may not work)