Southwestern Cornbread Salad

Southwestern Cornbread Salad Recipe

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Joyce Lowery

By
@jlowery55

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

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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

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.

Printable Recipe Card

About Southwestern Cornbread Salad

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




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