Southwestern Corn Salad

Name: Southwestern Corn Salad
Cuisine: Southwestern
Ingredients: 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 medium purple onion; 1 medium 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(s) mexicorn (11 oz each); 1 can(s) black beans, drained and rinsed; 8 oz shredded iceberg lettuce; 12 oz bacon, cooked, crumbled and cooled; 1/2 c sour cream

By Glenda Whisenhunt
@Glenda_Whisenhunt

This recipe and pictures were found on the website: Melissa's Southern Style Kitchen
All credit and pictures belong to her.

Rating:

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Method:

No-Cook or Other

Ingredients

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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 medium

purple onion
1 medium

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(s)

mexicorn (11 oz each)
1 can(s)

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

Step-by-Step

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