Southwestern Sausage Salad
1 (14-ounce) package jalapeņo/chili-flavored
smoked sausage, cut in small chunks
1 (15-1/2 ounce) can black beans, well rinsed and drained
2 cups fresh or frozen and cooked extra sweet corn, thawed
1 medium green bell pepper, seeded and chopped
1/3 cup prepared peppercorn ranch salad dressing
1/2 cup (lightly packed) chopped fresh cilantro
4 to 8 romaine lettuce leaves, washed, drained and chilled
- Over medium heat, in a heavy nonstick skillet, cook sausage until cooked through, stirring occasionally. Remove sausage from pan with a slotted spoon and drain on paper towels.
- Meanwhile, in a large bowl combine well-drained black beans, corn and bell pepper. Add cooked sausage.
- Stir in salad dressing and cilantro; stir well to combine all ingredients.
May be made ahead and chilled for several hours
or may be served
Serve each portion on crisp lettuce leaves.
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