SOUTHWESTERN CORN SALAD

Southwestern Corn Salad image

Provided by Glenda Whisenhunt

Number Of Ingredients 19

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

Steps:

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.