Southwestern Black Bean and Sundried Tomato Salad

• 3 gal. iceberg lettuce, torn
• 1-1/2 qt. red peppers, diced
• 3 cups green onions, thinly sliced
• 3 cups canned black beans, drained, rinsed
• 3 cups canned whole kernel corn niblets, drained
• 1-1/2 qt. Kraft Shredded Cheddar/Monterey Jack Blend Cheese
• 2-1/4 qt. Kraft Sundried Tomato and Oregano Dressing
• 1/3 cup chipotle peppers in adobo sauce, pureed
• 1/3 cup ground cumin
• - nacho chips

1. Combine lettuce, red peppers, onions, beans, corn and cheese in large bowl.
2. Place dressing, chipotle puree and cumin in blender; cover.
3. Blend well.
4. Add to lettuce mixture; toss to coat.
5. Top with nacho chips.

iceberg lettuce, red peppers, green onions, black beans, whole kernel corn niblets, cheese, tomato, peppers, ground cumin, chips

Taken from www.kraftrecipes.com/recipes/southwestern-black-bean-sundried-tomato-salad-98246.aspx (may not work)