Southwestern Cornbread Salad

★★★★★ 1 Review
jlowery55 avatar
By Joyce Lowery
from Sterlington, LA

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

serves 8
cook time 45 Min
method Refrigerate/Freeze


  • 1 bunch
    green onions, chopped
  • 2 can
    mexicorn, drained
  • 1 pkg
    hidden valley buttermilk dressing mix, prepared as directed
  • 2 can
    black beans, drained
  • 1
    bell pepper, chopped fine
  • 1 can
    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

  • 1
    Prepare cornbread according to package directions. Add drained chile peppers before baking. Set aside and cool. Once cool, crumble.
  • 2
    Prepare salad dressing according to package directions. Set aside.
  • 3
    Layer a large bowl with half of each of cornbread, lettuce, tomatoes, black beans, mexicorn, bacon, green onions, and bell pepper.
  • 4
    Spoon half of dressing mix evenly over the top. Top with half of the grated cheese.
  • 5
    Repeat layers with remaining ingredients and dressing; then grated cheese. Cover and chill at least 2 hours before serving.

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