Grilled corn and BBQ salmon pack a flavor wallop on this sweet and savory summer salad. The fact that it's Healthy Living is just bonus.
What You Need
Original recipe yields 4 servings
2 ears corn on the cob, husks and silk removed
4 skinless salmon fillet s (1 lb.)
1/4 cup KRAFT Original Barbecue Sauce
1 pkg. (10 oz.) torn mixed salad greens
1 can (15.5 oz.) black beans, rinsed
1/2 cup red pepper strips
4 green onion s, thinly sliced
1/2 cup KRAFT Classic Ranch Dressing
1/2 cup KRAFT 2% Milk Shredded Cheddar Cheese
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Let's Make It
Heat grill to medium-high heat.
Grill corn 6 to 8 min. or until tender and golden brown, turning occasionally. Remove from grill; cool.
Meanwhile, grill fish 5 to 6 min. on each side or until fish flakes easily with fork, brushing with barbecue sauce for the last few minutes.
Cut corn off cobs. Cover platter with salad greens; top with beans, corn, remaining vegetables and fish.
Drizzle with dressing; sprinkle with cheese.
Refrigerate any leftovers and use to make wrap sandwiches. Just spoon leftover salad onto flour tortillas, then roll up and enjoy.
Chop canned chipotle peppers in adobe sauce; mix with dressing before drizzling over salad.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 39g
Dietary Fibers 9g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.