2 c. cut-up cauliflowerets
1 c. frozen whole kernel corn
1/2 c. lite Italian salad dressing
1 1/2 c. canned red kidney beans, rinsed and drained
8 c. torn mixed salad greens

In a 2-quart saucepan, combine cauliflowerets, corn and salad dressing. Cover the pan and bring mixture to boiling over medium heat. Cook for 5 minutes, stirring occasionally until cauliflowerets are tender-crisp.

Stir in beans and heat through. Remove from heat. Line 4 serving plates with salad greens. Spoon the bean mixture over the greens and serve immediately. Serves 4.