Mexican Salad Bowl
|Canned kidney beans||15 Ounce|
|Sharp cheddar cheese||4 Ounce|
|Canned whole kernel corn||8 3⁄4 Ounce|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Reduced calorie french salad dressing||1⁄2 Cup (8 tbs)|
|Chili powder||3⁄4 Teaspoon|
|Iceberg lettuce head||1 Medium|
Place kidney beans in a colander, and rinse under cold water 1 minute; set colander aside to let beans drain 1 minute.
Combine beans with next 5 ingredients in a large salad bowl.
Combine salad dressing and chili powder; pour over bean mixrute, tossing gently.
Cover and refrigerate 1 hour.
Add lettuce just before serving, toss lightly.