Southwest Salad

Ingredients

• 19 ounce black beans rinsed canned
• 1 cup habanero heat cheese shredded kraft
• 2 cups cherry tomatoes halved
• 3  ears corn on the cob cooled cooked
• 0.5 cup ranch dressing refrigerated pure kraft
• 0.5 cup onions red thinly sliced
• 6 cups torn romaine lettuce 

Equipment

Directions

1. Cut kernels from corn ears.
2. Cover platter with lettuce; top with layers of beans, tomatoes, corn, onions and cheese.
3. Drizzle with dressing.