southwestern corn salad
This recipe and pictures were found on the website: Melissa's Southern Style Kitchen All credit and pictures belong to her.
method
No-Cook or Other
Ingredients For southwestern corn salad
- FOR THE SPICY RANCH DRESSING
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1 pkgspicy ranch dressing mix
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1 1/3 cmilk
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1 cmayonnaise
- FOR THE PICO DE GALLO
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6roma tomatoes
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1 mdpurple onion
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1 mdjalapeno pepper
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1/3 cchopped fresh cilantro
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2 Tbsplime juice
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garlic salt to taste
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black pepper to taste
- FOR THE SALAD
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1 boxcornbread mix plus ingredients to prepare
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2 canmexicorn (11 oz each)
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1 canblack beans, drained and rinsed
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8 ozshredded iceberg lettuce
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12 ozbacon, cooked, crumbled and cooled
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1/2 csour cream
How To Make southwestern corn salad
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1Prepare the cornbread per the instructions on the package and cool. Divide into thirds.
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2Prepare the dressing using 1 1/3 cup of milk/buttermilk and 1 cup of mayo. Chill until assembling the salad
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3Prepare the pico de gallo: Dice the tomatoes, onion, and jalapeno pepper. If you like your salsa super spicy, leave the seeds in the jalapeno, otherwise, use a teaspoon and remove them. Add to a bowl, and toss with the chopped cilantro, lime juice and seasonings. Place into the fridge and chill until you assemble.
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4Drain the Mexican corn and black beans, and rinse the beans thoroughly. Mix together
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5Assemble the salad: Use a trifle bowl Divide the ingredients into thirds. Layer in this order...shredded lettuce, crumbled cornbread, bacon, Mexican corn and black beans, pico de gallo, dressing and shredded cheese. Repeat until all of the ingredients are used.
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6For the top: Reserve some of the pico de gallo, bacon crumbles, and cheese to garnish.
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