Sweet Corn & Bacon Salad

Sweet Corn & Bacon Salad | Little Kitchen, Big Bites

Before you think I’m going all soft posting a salad, let’s focus on the second word there.  Bacon.

This sweet little side dish also doubles as a delish topping to a lightly seasoned fish, or a butt kicking dip for chips.  Hubby likes to say that salsas have reached the peak of their goodness and can’t be improved on.  But then I showed him this.  Because, bacon.  Let’s say his stance is wavering.

Sweet Corn & Bacon Salad | Little Kitchen, Big Bites

The bacon gives something smokey and fun to an otherwise run of the mill corn salsa.  It’s a perfect little twist on the tradition.  And, because I only used about half the pack, we had a few extra pieces of bacon to snack on afterwards.  I’m pregnant.  Don’t judge.

One more fun bacon fact {because I guess that’s all this post is going to be about. Don’t judge.}.  Did you know that you can cook bacon in the oven??  It’s my new favorite way to do it.  Simply line a cooking sheet with foil or parchment and stick a cooling rack {the kind you cool cookies on} on top.  Preheat the oven to 400 degrees, line up the bacon on the cooling rack, and bake for 15 – 20 minutes {start checking a little earlier if your oven runs hot}.  Let it cool a little, transfer to a paper towel to pat dry, and enjoy.  It’s perfectly crunchy and delicious every time and you save yourself the annoyance of burning yourself with hot grease and smelling like bacon for the rest of the day.  Awesome, right?  You’re welcome.

Sweet Corn & Bacon Salad | Little Kitchen, Big Bites Sweet Corn & Bacon Salad | Little Kitchen, Big Bites


Sweet Corn & Bacon Salad
Recipe type: Salad, Side
Cuisine: American
Prep time: 
Total time: 
  • 4 cobs of corn, cooked and cut off of the cob, and chilled
  • 5 pieces of bacon, cooked well and crumbled or chopped, and cooled
  • ¼ cup cilantro, chopped
  • ½ red onion, chopped
  • 2 T olive oil
  • 1 T lime juice
  • 1 T garlic salt
  • 1 t black pepper
  • 1 t chile powder
  • Additional salt and pepper to taste, if desired
  1. Combine all ingredients in a medium bowl and stir to combine
  2. Serve cold

Sweet Corn & Bacon Salad | Little Kitchen, Big Bites

Avocado and Blackened Corn Salad

Avocado & Blackened Corn Salad | Little Kitchen, Big Bites

I posted this a few months ago over at the fabulous Not Your Ordinary Recipes, but I wanted to share it here too as the summer starts winding down.  Because you must try this salad before the weather chills out for the year.  Ugh.  Can it be that it’s almost September already??

Oh well.  Just keep telling yourself that the holidays are around the corner, right?  Because if there’s one thing I love as much as the hot weather, it’s the smell of a turkey in the oven or the jingling of reindeer bells.  I feel better already.

Let’s get to it.  This versatile salad can also be used a number of ways…as a salad over romaine, as a dip with chips, or as a salsa over grilled fish or chicken!  Personally, I just eat it by the spoonful.  Because who can beat a salad with big ol’ chunks of avocado, blackened veggies, and southwest flavors.  Enjoy!

Avocado & Blackened Corn Salad | Little Kitchen, Big Bites

Southwestern Veggie Salad
Recipe type: Salad
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 3 avocados, chopped
  • 1 tomato, chopped
  • 1 jalapeño, chopped finely
  • ½ cup cilantro, chopped finely
  • ¾ of a red onion, chopped finely
  • 1 can black beans
  • 1 can corn
  • Juice of 2 limes
  • 1 t garlic powder
  • Salt & pepper to taste
  • 2 romaine hearts, chopped (optional)
  1. Preheat the oven to 450 degrees
  2. Drain and rinse beans and corn and spread on a nonstick baking pan
  3. Bake for 15 minutes, stirring every 5 minutes, until corn has begun to blacken. Remove from oven and let cool.
  4. Combine beans, corn, avocado, tomato, jalapeño, cilantro and onion in a large bowl.
  5. Pour lime juice over the top and stir to combine.
  6. Season with garlic powder, salt and pepper.
  7. Serve cool, by itself or over chopped romaine.

Avocado & Blackened Corn Salad | Little Kitchen, Big Bites

Spice Rubbed Salmon with Strawberry Salad

It’s not easy to convince my Hubby that he’s going to be full after having a salad for dinner.  It’s not exactly his cup of tea.  But when you throw a big, gorgeous slab of spice rubbed salmon on top and mix in some strawberries and blue cheese, you start to get his attention.

Adapted from this recipe.  The below is just for salad for two, but you could adapt if you have more mouths to feed.


Spice Rubbed Salmon with Strawberry Salad
Recipe type: Entree, Salad
Prep time: 
Cook time: 
Total time: 
  • 2 salmon fillets
  • 2 T brown sugar
  • 1½ t cumin
  • 1 t chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and pepper to taste
  • ½ cup slivered almonds
  • 2 T blue cheese
  • 2 -3 cups fresh spinach
  • 1 package fresh strawberries, hulled and sliced
  • Strawberry vinaigrette
  1. Preheat your oven to 350 degrees.
  2. Combine brown sugar, cumin, chili powder, garlic powder, onion powder, salt and pepper in a small bowl.
  3. Rub mixture over salmon.
  4. Spray a pyrex with nonstick and bake the salmon for approximately 25 minutes.
  5. Combine spinach, almonds, blue cheese, sliced strawberries, and as much vinaigrette as you prefer. Toss.
  6. Plate salad and fish and enjoy together.

Spicy Mexican Quinoa Salad











In the interest of being honest with you on my first real post on this new blog, this was not what I set out to make.
What began as a stuffed pepper of sorts failed miserably when I bought the wrong type of peppers, and instead of being tame and yummy they were holy moly light your mouth on fire spicy.
Oh well.

What I did find is that what was supposed to be the stuffing in these peppers actually made for a really pleasant quinoa salad, both that evening and for leftovers the next day or two.
Even Hubby, who is not a fan of the “s” word {yes, “salad”} was a big fan of this.
He stole the leftovers right out from under my nose and had them for lunch instead of leaving them for me!



Spicy Mexican Quinoa Salad
Recipe type: Salad, Vegetarian
Prep time: 
Cook time: 
Total time: 
  • 1 cup quinoa, cooked according to package
  • 1 red bell pepper, chopped
  • 1 can seasoned black beans
  • 3 green onions, sliced
  • ½ cup of cilantro, chopped
  • ½ cup red onion, chopped
  • 1 jalapeno pepper, chopped into small pieces
  • 2 T lime juice
  • 1 t minced garlic
  • Salt & pepper to taste
  • Queso fresco, crumbled, to top
  1. Cook the quinoa according to the package and let it cool.
  2. Chop red bell pepper, green onions, cilantro, jalapeno and red onion and put in a bowl
  3. Drain and rinse black beans and add to the bowl
  4. Add lime juice, minced garlic, salt and pepper and stir to combine
  5. Add cooled cooked quinoa {you can also just add it warm...it's yummy like that too!} and mix
  6. Plate and top with crumbled queso fresco and extra cilantro.




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