southwestern cornbread salad
(1 RATING)
This recipe came from a nurse friend at Monroe Surgical Hospital. Very good and pretty presentation also.
No Image
prep time
cook time
45 Min
method
Refrigerate/Freeze
yield
8 serving(s)
Ingredients
- 1 bunch green onions, chopped
- 2 cans mexicorn, drained
- 1 package hidden valley buttermilk dressing mix, prepared as directed
- 2 cans black beans, drained
- 1 - bell pepper, chopped fine
- 1 can chopped chile peppers, drained
- 1 package mexican cornbread mix, prepared as directed
- 6 slices bacon, cooked crisp and crumbled
- 8 ounces cheddar cheese, grated
- 1 - romaine lettuce head, shredded
- 2 - tomatoes, chopped fine
How To Make southwestern cornbread salad
-
Step 1Prepare cornbread according to package directions. Add drained chile peppers before baking. Set aside and cool. Once cool, crumble.
-
Step 2Prepare salad dressing according to package directions. Set aside.
-
Step 3Layer a large bowl with half of each of cornbread, lettuce, tomatoes, black beans, mexicorn, bacon, green onions, and bell pepper.
-
Step 4Spoon half of dressing mix evenly over the top. Top with half of the grated cheese.
-
Step 5Repeat layers with remaining ingredients and dressing; then grated cheese. Cover and chill at least 2 hours before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes