Corn and Bacon Salad

This is a great recipe that I’ve modified over the years. The flavors are terrific and the ingredients and ratios are very flexible. Adapt to make it your own specialty. Great for picnics and pot lucks. This recipe is very flexible. It is a great, clean-out-the-refrigerator kind of dish. It also stores well and actually tastes better the next day. Serve warm or chilled.

Step: 1

Bring a large pot of lightly salted water to a boil. Add the corn and cook until slightly soft but still crisp, about 5 minutes. Cut corn kernels from the cobs; discard cobs.

Step: 2

Heat olive oil in a large skillet over medium heat. Cook and stir bacon in hot oil until browned and crisp, 5 to 10 minutes. Transfer bacon to a paper towel-lined plate to drain, reserving drippings in the skillet.

Step: 3

Cook potatoes, stirring occasionally, in the same skillet over medium heat until potatoes are golden brown, about 5 minutes. Add red bell pepper and salt; cook and stir until peppers are tender, about 5 minutes more.

Step: 4

Stir corn kernels into potato mixture and cook until corn is heated through, about 5 minutes.

Step: 5

Pour corn-potato mixture into a large bowl. Add bacon, red onion, cider vinegar, and red pepper flakes; toss to combine.

Per Serving: 217 calories; protein 7.8g; carbohydrates 35.4g; fat 6.8g; cholesterol 7.4mg; sodium 178.4mg.

Product salad is morely of the nicest salads to make . It is more in body delight and water content . As fruits contain natural sweetness , you must have them for breakfast . The sweetness can will give you more energy for the 24 hours and deal with your get sugar producer cravings too.

Salads is sometimes get a bad rap for being unpleasant (if they’re lean and mean) or unhealthy (if they’re not lean and mean). The core of middle ground is less talked more , but it’s exactly where you’ll find the good vegetable fruit that may fuel weight loss.