Southwestern Cornbread Salad Recipe

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Southwestern Cornbread Salad

Joyce Lowery

By
@jlowery55

This recipe came from a nurse friend at Monroe Surgical Hospital. Very good and pretty presentation also.


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Rating:
★★★★★ 1 vote
Serves:
8
Prep:
24 Hr
Cook:
45 Min
Method:
Refrigerate/Freeze

Ingredients

1 bunch
green onions, chopped
2 can(s)
mexicorn, drained
1 pkg
hidden valley buttermilk dressing mix, prepared as directed
2 can(s)
black beans, drained
1
bell pepper, chopped fine
1 can(s)
chopped chile peppers, drained
1 pkg
mexican cornbread mix, prepared as directed
6 slice
bacon, cooked crisp and crumbled
8 oz
cheddar cheese, grated
1
romaine lettuce head, shredded
2
tomatoes, chopped fine

Step-By-Step

1Prepare cornbread according to package directions. Add drained chile peppers before baking. Set aside and cool. Once cool, crumble.

2Prepare salad dressing according to package directions. Set aside.

3Layer a large bowl with half of each of cornbread, lettuce, tomatoes, black beans, mexicorn, bacon, green onions, and bell pepper.

4Spoon half of dressing mix evenly over the top. Top with half of the grated cheese.

5Repeat layers with remaining ingredients and dressing; then grated cheese. Cover and chill at least 2 hours before serving.

About this Recipe

Course/Dish: Lettuce Salads
Main Ingredient: Bread
Regional Style: Southwestern