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Southwestern Salad with Canadian Bacon Recipe
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Southwestern Salad with Canadian Bacon

SERVINGS

4

PREP TIME

10 min

TOTAL TIME

40 min

GLUTEN FREE

NO

6 oz CB

This recipe is made with Jones Canadian Bacon.

FIND PRODUCT NEAR YOU

Satisfying and nutritious, this salad is sure to fit into anyone's diet. And with Jones Canadian Bacon, you can add loads of protein without the fat.

 Enjoy these main ingredient substitutions:

Ham Slices

ingredients
1 (6 oz) package Jones Dairy Farm Canadian Bacon
1 (15 oz) can beans, red, kidney, black or adzuki, drained and rinsed
2 cups diced ripe tomato
1 cup fresh or frozen corn kernels (thawed if frozen)
1 cup shredded or diced sharp cheddar cheese
1/2 cup sliced pitted olives or additional corn
1/2 cup chunky salsa
1/4 cup light or regular mayonnaise
1/4 cup chopped fresh cilantro or parsley
8 large Boston lettuce leaves
Tortilla chips or blue corn tortilla chips (optional)
DIRECTIONS
Cut Canadian Bacon into small wedges or strips.

In a large bowl, combine beans, tomato, corn, cheese, olives and Canadian Bacon.

In a small bowl, combine salsa, mayonnaise and cilantro; mix well.

Add dressing to salad ingredients; toss well.

Cover and refrigerate at least 30 minutes or up to 8 hours.

Serve salad over lettuce; garnish with chips if desired.

Ingredients

Directions
1 (6 oz) package Jones Dairy Farm Canadian Bacon
1 (15 oz) can beans, red, kidney, black or adzuki, drained and rinsed
2 cups diced ripe tomato
1 cup fresh or frozen corn kernels (thawed if frozen)
1 cup shredded or diced sharp cheddar cheese
1/2 cup sliced pitted olives or additional corn
1/2 cup chunky salsa
1/4 cup light or regular mayonnaise
1/4 cup chopped fresh cilantro or parsley
8 large Boston lettuce leaves
Tortilla chips or blue corn tortilla chips (optional)
Cut Canadian Bacon into small wedges or strips.

In a large bowl, combine beans, tomato, corn, cheese, olives and Canadian Bacon.

In a small bowl, combine salsa, mayonnaise and cilantro; mix well.

Add dressing to salad ingredients; toss well.

Cover and refrigerate at least 30 minutes or up to 8 hours.

Serve salad over lettuce; garnish with chips if desired.

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