Southwestern Cornbread Salad

Name: Southwestern Cornbread Salad
Prep time: 24 h
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Southwestern
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

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By Joyce Lowery
@jlowery55

This recipe came from a nurse friend at Monroe Surgical Hospital. Very good and pretty presentation also.

Rating:

★★★★★ 1 vote5

Serves:

Prep:

24 Hr

Cook:

45 Min

Method:

Refrigerate/Freeze

Ingredients

Add to Grocery List

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

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.