Southwest Bean And Corn Salad

½ cup Light Ranch Dressing
¼ teaspoon hot pepper sauce (I substituted red pepper flakes)
1 bag (10 ounce) torn mixed salad greens
1 can (15 ounce) black beans, drained, rinsed
1 package (10 ounce) frozen whole kernel corn, thawed, drained
½ cup red pepper, cut into strips
¼ cup finely chopped red onions
½ cup shredded cheddar cheese

Mix dressing and hot pepper sauce; set aside.  Toss greens with beans, corn, red peppers and onions in 3 quart serving bowl.  Add dressing mixture (or serve on the side); toss to coat.  Sprinkle with cheese.

A quick way to enjoy you favorite salad on-the-go is to wrap it in a flour tortilla.  Simple spoon salad onto tortilla and roll up.  Wrap in plastic wrap and refrigerate until ready to serve.

Variations:  Prepare as directed, using thousand Island dressing and ¼ teaspoon ground black pepper in place of ranch dressing and hot pepper sauce.  Omit the shredded cheese and increase the red onions to ½ cup.

You can also add meat to this salad for added protein.  Turkey or chicken chunks or even bacon is good.