Southwest Corn Bread Salad |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 18 |
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Here's an absolute favorite at potlucks and barbecues. The idea came to me as I was trying to think of a replacement for the typical taco salad. The corn bread replaces the tortilla chips. Stefanie Foster, Wasilla, Alaska Ingredients:
2 packages (8-1/2 ounces each) corn bread/muffin mix |
2 eggs, beaten |
2/3 cup 2% milk |
1 can (4 ounces) chopped green chilies |
2 cans (15 ounces each) black beans, rinsed and drained |
2 cups frozen corn, thawed |
1 can (14-1/2 ounces) diced tomatoes, drained |
1 medium green pepper, chopped |
1/2 cup chopped red onion |
3 cups (12 ounces) shredded sharp cheddar cheese, divided |
1/3 cup water |
1/3 cup cider vinegar |
1/3 cup canola oil |
1 envelope taco seasoning |
Directions:
1. In a large bowl, combine the corn bread mix, eggs, milk and chilies until blended. Pour into a greased 13-in. x 9-in. baking pan. Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
2. In a large bowl, combine the beans, corn, tomatoes, green pepper, onion and 2 cups cheese. In a small bowl, whisk the water, vinegar, oil and taco seasoning. Pour over bean mixture; toss to coat. Cover and refrigerate for at least 2 hours.
3. Cut corn bread into 1-in. cubes. In a large serving bowl, layer the corn bread, bean mixture and remaining cheese. Serve immediately. Yield: 18 servings.
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