Special thanks to Toby’s Dressing for sending their delicious ranch to feature in this Sip Bite Go post!
Prepping ingredients for make ahead Mexican salad with ranch dressing
For newbies, first I’ll run through the ingredients and how to prep the vegetables for the salad. For Sip Bite Go regulars, and veggie-prepping-warriors, skip down to the recipe and enjoy!
First up: corn. It gives the salad a sweet bite. Skip the cob and use frozen corn to make this dish fast. Pull it out of the freezer to thaw in a strainer while you prep the other ingredients.
Any Mexican salad appropriate cheese will do (cheddar, pepper jack, queso fresco). But I recommend choosing a smoked mozzarella. I buy it fresh on the block and chop it into bite-sized pieces.
To prepare the black beans, put them in a strainer and rinse off the bean juice. If you don’t wash the beans first, the bean juice will take away from the beautiful fiesta colors in this chilled salad. And everyone knows pretty food = delicious food.
This simple Mexican party salad will last in the fridge for a few days. I say that, but, in my house, it’s usually gone before the weekend is up!
Make ahead Mexican salad with ranch dressing
A 15 minute make ahead Mexican salad recipe for potlucks, football party appetizers, and BBQs
- 1 cup corn frozen
- 1 cup black beans rinsed
- 1 red pepper diced
- 1 red onion diced
- 5 tomatoes diced
- 5 carrots diced
- 1 cup smoked mozzarella cheese cubed
- 5 tbsp ranch dressing
- 3 tbsp cilantro diced
Mix together vegetables and cheese in a large bowl. Add ranch dressing and stir. Add cilantro and season with salt and pepper.
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