Southwestern Cornbread Salad
By
Joyce Lowery
@jlowery55
1
★★★★★ 1 vote5
Ingredients
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1 bunchgreen onions, chopped
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2 can(s)mexicorn, drained
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1 pkghidden valley buttermilk dressing mix, prepared as directed
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2 can(s)black beans, drained
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1bell pepper, chopped fine
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1 can(s)chopped chile peppers, drained
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1 pkgmexican cornbread mix, prepared as directed
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6 slicebacon, cooked crisp and crumbled
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8 ozcheddar cheese, grated
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1romaine lettuce head, shredded
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2tomatoes, chopped fine
How to Make Southwestern Cornbread Salad
- Prepare cornbread according to package directions. Add drained chile peppers before baking. Set aside and cool. Once cool, crumble.
- Prepare salad dressing according to package directions. Set aside.
- Layer a large bowl with half of each of cornbread, lettuce, tomatoes, black beans, mexicorn, bacon, green onions, and bell pepper.
- Spoon half of dressing mix evenly over the top. Top with half of the grated cheese.
- Repeat layers with remaining ingredients and dressing; then grated cheese. Cover and chill at least 2 hours before serving.