Southwest Bacon Cucumber Bowl

Slice the cucumbers into thin rounds and place them in a large mixing bowl.
Add the drained corn, black beans, shredded cheddar, and crumbled bacon.
Pour the chipotle ranch dressing over the mixture and toss gently to combine, ensuring all ingredients are well-coated.
Season with salt and black pepper to taste.
Finish with a generous sprinkle of freshly chopped cilantro before serving.

Make it vegetarian: Omit the bacon and add diced avocado or roasted chickpeas for richness and crunch.
Add protein: Toss in grilled chicken or chopped rotisserie chicken for a heartier meal.
Spice it up: Mix in some diced jalapeños or a pinch of cayenne pepper.
Switch the dressing: If chipotle ranch isn’t your style, try a lime crema or cilantro-lime vinaigrette.
Go dairy-free: Use a vegan cheese and dairy-free ranch for a plant-based version.

For maximum crunch, serve immediately after dressing or keep components separate until just before serving.
If prepping ahead, salt the cucumbers lightly and let them sit for 10 minutes, then pat dry to prevent excess water in the salad.
Crushed tortilla chips make an excellent topping—add them just before serving to avoid sogginess.
Use fresh corn if in season—grilled or boiled and cut from the cob adds extra depth of flavor.

This Southwest Bacon Cucumber Bowl is a standout dish that proves salads can be exciting, colorful, and satisfying.