Boiled peanut and corn salad with Bacon Dressing, from Garden and Gun
INGREDIENTS
BOILED PEANUT SALAD (MAKES 4–6 SERVINGS)
1 cup boiled peanuts, shelled
2 ears of corn, grilled, and kernels removed from cob
1 cup diced tomatoes
1 cup diced cucumber
2 tbsp. chopped cilantro
BACON DRESSING
8 pieces thick-sliced bacon, chopped
3 tbsp. red wine vinegar
1 tsp. sugar
½ tsp. Dijon mustard
Kosher salt and ground black pepper to taste
PREPARATION
Combine salad ingredients and set aside.
To make dressing, cook bacon to your liking, turn off heat, and add other dressing ingredients. Stir until combined.
Pour over salad ingredients and mix well.
