Grilled Corn Salad

7 ingredients
9 steps

Ingredients

  • 34 cup kraft zesty Italian dressing, divided
  • 14 cup kraft pure prepared mustard
  • 4 medium ears of corn, husks and silk removed
  • 2 cups cut trimmed fresh green beans, cooked (about 1/2 lb.)
  • 1 medium jicama, peeled, cut into 1/2-inch cubes (about 1 lb.)
  • 2 medium tomatoes, cored, cut into wedges
  • 12 cup chopped fresh basil

Directions

  1. 1
    PLACE 1/4 cup of the dressing and mustard in large resealable plastic bag.
  2. 2
    Add corn; close bag and shake gently until corn is evenly coated with the dressing mixture.
  3. 3
    Remove corn from bag, reserving dressing mixture.
  4. 4
    PLACE corn on rack of grill over low heat.
  5. 5
    Grill 15 to 20 minutes or until corn is tender, turning and brushing occasionally with the reserved dressing mixture.
  6. 6
    Remove corn from grill; cool.
  7. 7
    Cut off the kernels; place in medium bowl.
  8. 8
    ADD beans, jicama, tomatoes, basil and remaining 1/2 cup dressing; toss to coat.
  9. 9
    Serve immediately or cover and refrigerate until ready to serve.

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