Happy Memorial Day! I hope you are having a wonderful day with family & friends. It is a beautiful day here in Utah with bright blue sky, warm temperatures, flags flying on every corner and it sure makes you realize how much we have to be grateful for. I am so thankful for all the men and women who fight for the freedoms we enjoy. We are so blessed to live in this country.
This post is probably coming too late for any bbq this evening, but the next time you have an opportunity for a side salad, this is the one you need to make. Or…if you have leftover corn on the cob from a dinner tonight, this is the perfect way to use up your extras. This salad has every component you will love, a little spice from the jalapeño, sweet corn, creamy avocado and crunchy bacon. Coat the entire salad in a creamy lime dressing and you have a combination that is out of this world!! It is definitely my new found favorite side salad for summer. Hope you give it a try 😉
Ingredients
- 16 oz. frozen corn thawed
- 6 oz. bacon, cooked and crumbled
- 1 avocado, diced
- 1 red bell pepper diced
- 1 jalapeno pepper diced
- 1/2 red onion diced
- 1/2 cup cilantro chopped
- 1-2 limes juiced
- 3-4 tomatoes diced
- Salt to taste
- CREAMY DRESSING:
- 1/2 cup mayonnaise
- 2 Tbs. salsa verde
- 1 Tbs. dry ranch dressing mix
- Dash cayenne pepper
- 2 Tbs. cilantro
Instructions
- Cook the bacon in a saute pan until crispy and golden brown. Remove the bacon from the grease and let cool on a paper towel. Once the bacon is cooled, break the bacon into bite sized pieces and set aside. Dice the jalapeno, red onion and bell pepper into small pieces. Pour the corn into a mixing bowl. Add the diced jalapeno, onion and red bell pepper and toss. Add the fresh cilantro to the bowl. To the corn, add the lime juice and tomatoes. Let the salsa sit while you mix the dressing ingredients. You can pour a pre-made cilantro dressing over the salsa or you can make your own dressing. For the dressing ingredients, add all of the ingredients into a bowl and whisk together until mixed. You can use a hand blender to blend the cilantro into the dressing or you can just chop it fine and add to the dressing. Season the dressing with salt and pepper. Pour the dressing over the salsa until it becomes as creamy as you would like. Cut up the avocado and add to the salad right before serving. Add the bacon as well, toss and serve. *You can make this recipe with Thrive Life Corn by hydrating the corn 10 minutes before making the salad by placing the corn in a bowl with water. Fill the bowl with enough water to cover the corn. When ready to prepare the salad, drain off the water and use the corn in this recipe as normal. You can also use Thrive Life Red Bell Peppers and Green Chilies as well for a simple recipe from your food storage.
*You can make this recipe with Thrive Life Corn by hydrating the corn 10 minutes before making the salad by placing the corn in a bowl with water. Fill the bowl with enough water to cover the corn. When ready to prepare the salad, drain off the water and use the corn in this recipe as normal. You can also use Thrive Life Red Bell Peppers and Green Chilies as well for a simple recipe from your food storage.
