Rumba Salad Recipe

Prepare and bake bacon

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top if available. Lay bacon slices in a single layer on the rack or directly on the foil if no rack.

In a small bowl, mix brown sugar and black pepper. Sprinkle the sugar mixture evenly over the top of each bacon slice, pressing lightly so it adheres.

Bake for 12–18 minutes, depending on thickness, until edges are bubbly and sugar is caramelized and bacon is crisp. Rotate the pan once halfway through for even cooking.

Remove from oven and let bacon cool on the rack or foil for 5 minutes; the sugar will harden as it cools. When cool enough to handle, chop into 1/2–1 inch pieces. Reserve on a paper towel-lined plate.

Heat a medium skillet over medium-high heat and add 1 tablespoon olive oil.

Add corn kernels in a single layer, letting them cook undisturbed for 2–3 minutes to develop color. Stir or toss and continue cooking another 2–3 minutes until lightly charred in spots.

Season with 1/4 tsp sea salt and 1/8 tsp black pepper, taste and adjust. Remove from heat and let cool slightly.

In a small bowl or jar, combine 1/4 cup mayonnaise, 1/4 cup Greek yogurt, 2 tsp honey, 1 tbsp apple cider vinegar, 1 tsp olive oil, 1/2 tsp Dijon mustard, 1 tsp poppy seeds, 1/4 tsp fine sea salt, and 1/8 tsp black pepper.

Whisk (or shake vigorously in a lidded jar) until smooth and emulsified. Taste and adjust seasoning or acidity—add more honey for sweetness or more vinegar for tang. Refrigerate if not using immediately; dressing will thicken slightly as it chills.

Place 6 cups of mixed salad greens into a large bowl or divide among 4 plates (serving suggestion).

Halve the avocado: cut around the pit, twist to separate halves, remove pit, scoop out flesh and slice or cube. Arrange avocado pieces over the greens.

Scatter 1 cup halved cherry tomatoes and 1/4 cup thinly sliced red onion evenly over the greens.

Add the warm (or room temperature) roasted corn evenly over the salad.

Sprinkle chopped candied bacon pieces over the top.

Drizzle the honey-poppy seed dressing over the salads—start with about 3 tablespoons total and add more to taste. Gently toss just before serving so avocado holds its shape.

Serve immediately. Leftover dressing can be refrigerated up to 5 days; leftover candied bacon is best within 24 hours.