Southwestern Cornbread Salad
By
Joyce Lowery
@jlowery55
1
This recipe came from a nurse friend at Monroe Surgical Hospital. Very good and pretty presentation also.
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
How to Make Southwestern Cornbread Salad
- 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.
