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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (169g) Recipe makes 6 servings |
||
| Calories 453 | ||
| Calories from Fat 345 | (76%) | |
| Amount Per Serving | %DV | |
| Total Fat 38.4g | 59% | |
| Saturated Fat 10.7g | 53% | |
| Monounsaturated Fat 6.9g | ||
| Polyunsaturated Fat 1.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 46mg | 15% | |
| Sodium 740mg | 30% | |
| Potassium 266mg | 7% | |
| Total Carbohydrate 19.1g | 6% | |
| Dietary Fiber 2.3g | 9% | |
| Sugars 1.9g | ||
| Protein 10.4g | 20% | |
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Ingredients
- 1 (16 ounce) package frozen whole kernel corn, partially thawed
- 6-8 slices bacon, cooked crisp and crumbled
- 2 cloves garlic
- 1-2 fresh jalapeno, chopped (you decide how much heat!)
- 1/4 cup chopped black olives
- 2-3 chopped green onions
- 1 cup shredded sharp cheddar cheese (or colby/jack, etc.)
- 1 cup bottled ranch dressing (more or less, according to your taste)
Directions
1
Combine all the veggies.2
Add the dressing, just enough to coat the vegetables well.3
Gently stir in the cheese and bacon.4
Refrigerate until serving.
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- Course > Salads
- Course > Side Dishes
- Main Ingredient > Vegetables > Corn
- Main Ingredient > Vegetables > Onions
- Main Ingredient > Vegetables > Peppers
- Preparation > Time to Make > < 4 hours
- Preparation > Simple > Beginner Cook
Featured Reviews for This Recipe
From: Luvin' Texas
On Jun 11, 2007
Fantastic salad, just perfect for the hot summer days. I was very sparing with the jalapeno, used about six sliced ones, but chopped them up. Only change I used sliced black olives, I like them better than the chopped ones. Thanks for a great recipe!
From: CrystalB
On May 16, 2007
This salad was different, but delicious! Like other reviewers, I cut way down on the dressing. I used real bacon bits since I didn't have any bacon and about 1/4 c. of minced onion because I didn't have green onions. I made it with 1 jalapeno, but next time would definitely use 2.
From: Marie Nixon
On May 22, 2004
Yum! I made a half recipe without the jalepenos. It's a nice change of pace for the usual potato salad or coleslaw. I thought it needed a little salt. Also, for a half recipe, I only needed about 2 tablespoons of the ranch dressing to coat the vegetables. Go easy on the ranch dressing at first. You may be surprised at how little it takes. This is a good recipe.
From: KITTENCAL
On May 18, 2004
Oh yum!!! this salad was really delish...we enjoyed this with BBQ burgers...I left out the hot peppers, but made just as stated....This is a winner, I will be making this again, goes great with a BBQ...thanks so much LorenLou for posting!...Kittencal 
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