Perfect for a picnic or as a side for a family meal, my Southwest Salad with Bacon and Jalapeños is best served chilled.
Southwest Salad with Bacon and Jalapeños
Makes 4 servings
1 quart macaroni or potato salad from the deli
1 can (11 ounces) Mexicorn, drained
1 can (10 ounces) diced tomatoes with chiles, drained
1∕3 cup crumbled crisp-cooked bacon
1⁄4 cup nacho rings (sliced pickled jalapeños), chopped
1 tablespoon Tex-Mex chili seasoning
In a large bowl, use a rubber spatula to gently fold together all the ingredients.