A taste of the southwest in this tangy salad!
24 oz. Wurst Haus Pepper Jack Bratwurst (approximately 1 and 1/2 packages)
1 can black beans, rinsed and drained
2 cups fresh or frozen sweet corn, thawed
1 each green bell pepper and red bell pepper, seeded and chopped
1 cup cilantro, chopped
8 Romaine lettuce leaves, washed and patted dry, and torn into pieces
1 cup peppercorn ranch salad dressing
Slice the sausages into bite size slices. Over medium heat, in a heavy nonstick skillet, cook the sausage until heated through. Remove from the skillet with a slotted spoon and drain on paper towels. (Since they are fully cooked and hickory smoked, only reheating is required).
In a large bowl combine black beans, corn, and bell peppers. Add lettuce, then cooked sausage and toss. Stir in salad dressing and cilantro, tossing to combine all ingredients. May be made ahead and chilled or served immediately.