September 8, 2010

Mexicana Chopped Salad

1/3 cup KRAFT Zesty Italian Dressing
1/2 tsp.  Ground cumin
1 can (15 oz.) black beans, rinsed
2 Avocados, chopped
2 cups halved cherry tomatoes
1 Yellow pepper, chopped
1/2 cup chopped red onions
1/2 cup  KRAFT Mexican Style Finely Shredded Four Cheese

MIX dressing and cumin.

COMBINE remaining ingredients in large bowl. Add dressing mixture; mix lightly.
SERVE immediately.   
Special Extra
Add 1 cup thawed frozen corn and 2 Tbsp. chopped cilantro to salad before tossing with dressing mixture. Top with 1/2 cup broken tortilla chips.
Make Ahead
Salad can be made ahead of time. Prepare as directed, except to not add avocados and cheese. Refrigerate up to 8 hours. Toss with avocados and cheese just before serving.   

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