Description
A refreshing and flavorful Cucumber Ranch Crack Salad featuring crisp cucumbers, juicy cherry tomatoes, sweet corn, crispy bacon bits, cheddar cheese, and a creamy ranch-mayo dressing. Perfect as a refreshing side dish or light lunch, this no-cook salad is easy to prepare and bursts with vibrant textures and tangy flavors.
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 the cucumbers: Wash the cucumbers thoroughly, slice off the ends, and dice into bite-sized pieces. Transfer them to a large mixing bowl.
- Prepare the cherry tomatoes: Rinse under cold water and slice each in half. Add them to the bowl with the cucumbers.
- Prepare the corn: If using fresh corn, remove kernels from the cob; if frozen, thaw; if canned, drain well. Measure 1 cup and add to the bowl.
- Chop the red onion: Finely chop the red onion and add it gently to the bowl, mixing carefully to avoid crushing other ingredients.
- Add bacon bits: Add 1/2 cup of crispy cooked and crumbled bacon bits to enhance the salad texture.
- Add shredded cheddar cheese: Sprinkle 1/2 cup shredded cheddar over the salad and lightly toss to combine.
- Make dressing: In a small bowl, combine 1/2 cup ranch dressing and 2 tablespoons mayonnaise, mixing until smooth.
- Combine salad and dressing: Pour the dressing over the salad and gently toss until all ingredients are evenly coated. Season with salt and pepper to taste.
- Chill: Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld.
- Serve: Before serving, give the salad a final toss, garnish with chopped fresh parsley, and enjoy.
Notes
- Use crispy bacon bits for best texture contrast.
- If you prefer, substitute mayonnaise with Greek yogurt for a lighter dressing.
- Salad can be prepared several hours ahead and stored refrigerated to deepen flavors.
- Adjust salt and pepper according to your taste preferences.
- Can be served as a side dish or a light main course.
