Southwestern Corn Salad
By
Glenda Whisenhunt
@Glenda_Whisenhunt
2
All credit and pictures belong to her.
Ingredients
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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
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FOR THE PICO DE GALLO
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6roma tomatoes
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1 mediumpurple onion
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1 mediumjalapeno 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
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FOR THE SALAD
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1 boxcornbread mix plus ingredients to prepare
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2 can(s)mexicorn (11 oz each)
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1 can(s)black 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
- Prepare the cornbread per the instructions on the package and cool.
Divide into thirds. - 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