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Isabella's Layered Bean Salad
Makes 8 side-dish servings (about 1-1/2 cups dressing)
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Ingredients
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Salad
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6
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cups washed and torn salad greens
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2
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cans (15-1/4 ounces each) red kidney beans, rinsed and drained
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2
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cups cold cooked rice
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2
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cups chopped ripe plum tomatoes
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2
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yellow bell peppers, seeded and chopped
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2
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cups (8 ounces) shredded Monterey Jack or Cheddar cheese
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Zesty Dressing
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1/2
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cup Frank's® RedHot® Original Cayenne Pepper Sauce
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1/2
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cup prepared olive oil vinaigrette salad dressing
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1/2
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cup mild salsa
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1/3
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cup packed fresh cilantro leaves (optional)
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1
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clove garlic, minced
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Prep Time
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30 minutes
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Chill Time
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1 hour
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1. Layer Salad ingredients in straight-sided glass bowl in order listed. Place Zesty Dressing ingredients in blender or food processor. Cover and process until smooth. Refrigerate salad and dressing 1 hour.
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2. Garnish with additional chopped fresh cilantro, if desired. Spoon dressing over salad just before serving.
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© Reckitt Benckiser Inc.
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Click here for printable version