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:

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

Directions Step-By-Step

1
Prepare cornbread according to package directions. Add drained chile peppers before baking. Set aside and cool. Once cool, crumble.
2
Prepare salad dressing according to package directions. Set aside.
3
Layer a large bowl with half of each of cornbread, lettuce, tomatoes, black beans, mexicorn, bacon, green onions, and bell pepper.
4
Spoon half of dressing mix evenly over the top. Top with half of the grated cheese.
5
Repeat 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