Description
A refreshing and flavorful Cucumber Ranch Crack Salad that combines crisp cucumbers, juicy cherry tomatoes, sweet corn, crunchy bacon bits, and shredded cheddar cheese, all tossed in a creamy ranch and mayonnaise dressing. Perfect as a light lunch or a satisfying side dish for any occasion.
Ingredients
Scale
Vegetables
- 4 medium cucumbers, diced
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 red onion, finely chopped
Other Ingredients
- 1/2 cup bacon bits (cooked and crumbled)
- 1/2 cup shredded cheddar cheese
- 1/2 cup ranch dressing
- 2 tablespoons mayonnaise
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare cucumbers: Wash cucumbers thoroughly, slice off the ends, and dice into bite-sized pieces. Transfer to a large mixing bowl.
- Prepare cherry tomatoes: Rinse cherry tomatoes under cold water, slice each in half, and add to the bowl with cucumbers.
- Prepare corn kernels: If fresh, remove kernels from cob; if frozen, thaw; if canned, drain well. Add 1 cup of corn kernels to the bowl.
- Chop red onion: Finely chop half a red onion and add gently to the bowl, mixing carefully to avoid crushing other ingredients.
- Add bacon bits: Add 1/2 cup of crumbled crispy bacon bits to enhance texture and flavor.
- Add cheddar cheese: Sprinkle 1/2 cup shredded cheddar cheese over the salad and lightly toss to combine ingredients.
- Make dressing: In a small bowl, combine 1/2 cup ranch dressing and 2 tablespoons mayonnaise. Stir until smooth and well blended.
- Toss salad with dressing: Pour dressing over salad and gently mix until all ingredients are evenly coated. Season with salt and pepper to taste.
- Refrigerate: Cover the salad and refrigerate for at least 30 minutes to let flavors meld together.
- Serve and garnish: Before serving, give the salad a final toss, garnish with chopped fresh parsley, and enjoy.
Notes
- For best texture, use crispy bacon bits.
- You can substitute ranch dressing with a low-fat or homemade version for a healthier option.
- Use fresh corn in season for a sweeter flavor.
- This salad can be prepared ahead and stored in the refrigerator for up to 24 hours.
- Adjust salt and pepper to your personal taste preferences.
