Southwestern Corn Salad
5 photos of Southwestern Corn Salad Recipe
By
Glenda Whisenhunt
@Glenda_Whisenhunt
2
This recipe and pictures were found on the website: Melissa's Southern Style Kitchen
All credit and pictures belong to her.
All credit and pictures belong to her.
Ingredients
- 1 pkg
- spicy ranch dressing mix
- 1 1/3 c
- milk
- 1 c
- mayonnaise
- 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
- 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
FOR THE SPICY RANCH DRESSING
FOR THE PICO DE GALLO
FOR THE SALAD
How to Make Southwestern Corn Salad
- 1Prepare the cornbread per the instructions on the package and cool.
Divide into thirds. - 2Prepare the dressing using 1 1/3 cup of milk/buttermilk and 1 cup of mayo.
Chill until assembling the salad - 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. - 4Drain the Mexican corn and black beans, and rinse the beans thoroughly.
Mix together - 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. - 6For the top: Reserve some of the pico de gallo, bacon crumbles, and cheese to garnish.
About Southwestern Corn Salad
Course/Dish: Other Salads
Main Ingredient: Non-Edible or Other
Regional Style: Southwestern
Hashtags: #southwestern, #salad
