southwestern corn salad

Glenda_Whisenhunt avatar
By Glenda Whisenhunt
from Tyler, TX

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
  • 1 pkg
    spicy ranch dressing mix
  • 1 1/3 c
    milk
  • 1 c
    mayonnaise
  • FOR THE PICO DE GALLO
  • 6
    roma tomatoes
  • 1 md
    purple onion
  • 1 md
    jalapeno pepper
  • 1/3 c
    chopped fresh cilantro
  • 2 Tbsp
    lime juice
  • garlic salt to taste
  • black pepper to taste
  • FOR THE SALAD
  • 1 box
    cornbread mix plus ingredients to prepare
  • 2 can
    mexicorn (11 oz each)
  • 1 can
    black beans, drained and rinsed
  • 8 oz
    shredded iceberg lettuce
  • 12 oz
    bacon, cooked, crumbled and cooled
  • 1/2 c
    sour cream

How To Make southwestern corn salad

  • 1
    Prepare the cornbread per the instructions on the package and cool. Divide into thirds.
  • 2
    Prepare the dressing using 1 1/3 cup of milk/buttermilk and 1 cup of mayo. Chill until assembling the salad
  • 3
    Prepare 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.
  • 4
    Drain the Mexican corn and black beans, and rinse the beans thoroughly. Mix together
  • 5
    Assemble 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.
  • 6
    For the top: Reserve some of the pico de gallo, bacon crumbles, and cheese to garnish.
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