1 (15 oz.) can kidney beans
4 oz. sharp Cheddar cheese, diced
1 (8 3/4 oz.) can whole kernel corn, drained
2 med. tomatoes, diced
1/2 c. chopped green pepper
4 green onions, thinly sliced
1/2 c. reduced calorie French salad dressing
1/2 to 3/4 tsp. chili powder
1 med. head iceberg lettuce, shredded

Place kidney beans in a colander and rinse under cold water 1 minute; set colander aside to let beans drain 1 minute. Combine beans with next 5 ingredients in a large salad bowl.

Combine salad dressing and chili powder; pour over bean mixture, tossing gently. Cover and refrigerate 1 hour. Add lettuce just before serving; toss lightly. Yield 5 servings. (205 calories per main dish serving)