Southwest Corn Chip Salad
 
Prep time
Total time
 
Fresh and flavorful, this salad is bursting with southwestern veggies and seasonings making a unique and delicious salad with charred corn as the main ingredient and crunchy corn chips as the fun!
Alison:
Serves: 1 big salad
Grocery List
  • 6 c. corn
  • 1 c. orange, yellow, or red pepper
  • ½ c. red onion
  • 1 can black beans drained and rinsed
  • 1 lb. thick cut bacon
  • 2 c. freshly grated cheddar cheese
  • 2 tsp. + 1 T. taco seasoning
  • 1 c. mayo
  • 1 bag corn chips
  • Cilantro (optional)
Here's how...
  1. Cook the bacon in the oven or fry it on the stovetop if desired (see post for more info).
  2. Heat a cast iron or non-stick skillet to medium -- get it nice and hot. Then add the corn right to the pan and press it down. Let it heat up enough to get a bit of color on it and then stir or flip to get more color! Add 2 tsp. of taco seasoning as you heat it to get some good flavor in there. Once it's the color you like, remove it from the heat and let it fully cool.
  3. In a small bowl, stir together 1 cup of mayo (my favorite has an avocado oil base) and 1 T. of taco seasoning.
  4. Chop peppers, onion, and cherry tomatoes, if desired.
  5. Drain and rinse the beans.
  6. Grate the cheese.
  7. Grab a big, ol' bowl and add the corn, peppers, onions, tomatoes, beans, bacon, and cheese. Pour the seasoned mayo over the top and gently stir to combine all of the ingredients. Refrigerate for at least an hour or overnight.
  8. Stir in one bag of corn chips and garnish with cilantro if desired.
Recipe by That Which Nourishes at https://thatwhichnourishes.com/southwest-corn-chip-salad/