Layer on the flavor with our Layered Tex-Mex Salad with Spinach! Black beans, tomato, corn, cheese and avocado make this Tex-Mex salad crispy and colorful.
What You Need
Original recipe yields 4 servings
1 can (16 oz.) black beans, rinsed
1 can (14-1/2 oz.) diced tomatoes and green chiles, drained
1 cup frozen roasted corn, thawed
1/2 cup KRAFT Lite CATALINA Dressing
1 pkg. (6 oz.) baby spinach leaves
1 ripe avocado, sliced
1 cup KRAFT 2% Milk Shredded Cheddar Cheese
2 Tbsp. chopped fresh cilantro
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Let's Make It
Combine first 4 ingredients.
Arrange spinach on 4 serving plates. Top with avocado, tomato mixture, cheese and cilantro.
The seasoning from the diced tomatoes combines with just a small amount of dressing to give loads of flavor to this powerhouse vegetable salad.
Substitute frozen corn or frozen mixed vegetables (carrots, corn, peas) for the frozen roasted corn.
Prepare using KRAFT Lite Three Cheese Ranch Dressing.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 45g
Dietary Fibers 12g
* 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.