Corn Salsa and Jalapeno Vinaigrette
Instantly add authentic Mexican flavor to all your salads with this quick and easy vinaigrette recipe. A combination of scorching jalapenos and spicy corn salsa helps turns every bite of your salads into a fiesta for your customers.
Ingredients:
- Salt and black pepper mix - As needed
- Marie’s® White Balsamic Shallot Vinaigrette Dressing - 1/2 gallon
- Roasted jalapeno, seeded, dice 1/4" - 6-8 each
- Roasted Corn Salad - 1 quart
- Cumin, ground - 2 tsp.
- Cilantro fresh, chopped - 1 Cup
Preparation:
- In a clean bowl add all of the ingredients together except for the salt and pepper.
- Mix all the contents well, add the salt and pepper if needed to obtain the correct flavor profile.
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Place the completed dressing in a clean storage container and hold in the refrigerator until needed.
Subrecipes:
Roasted Corn Salad
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Ingredients:
- Peppers, green diced 1/4" - Cup 1
- Tomatoes, diced 1/4" - Cup 1
- Green onions, sliced 1/4" - Cup 1
- Hidden Valley® Golden Italian Dressing - Cup 1
- Cilantro fresh , chopped - Cup 1
- Red onion, diced 1/4" - Cup 1
- Radish, sliced thin - cups 2
- Roasted corn kernels - cups 3
- Salt and pepper mix - As needed
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Instructions:
In a clean bowl mix all the ingredients together except for the salt and pepper and combine well. Add in salt and pepper as needed for additional flavor.
Pour into a clean storage container and hold in the refrigerator until needed.
