Southwest Cornbread Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This is a crunchy, creamy, bright tasting, beautiful salad. Serve in a clear glass straight-sided bowl for maximum visual oomph! Ingredients:
1 package jiffy corn muffin mix baked, cooled & crumbled coarsely |
1 can black beans, drained & rinsed |
1 green pepper, diced |
1 can corn, delmonte summer crisp, drained or leftover corn on the cob cut off |
6 green onions, sliced well into the green tops |
3 large tomatoes, fresh, chopped (reserve a little for decoration) |
8 ounces ranch salad dressing, made fresh from packet |
2 cups shredded cheddar cheese |
pickled jalapenos, slices |
Directions:
1. In a glass bowl (to show off how pretty this is), layer: cornbread, black beans, green pepper, 1/2 the ranch dressing, corn, green onions, tomatoes, rest of the ranch dressing and shredded cheddar.
2. Chill 2-3 hours. Garnish with reserved tomatoes and pickled jalepeno slices.
3. Serve with additional ranch dressing to drizzle over.
4. Note: To make this gluten free Hidden Valley Ranch Dressing mix is gluten-free. Make the ranch dressing with this or use a prepared gf ranch dressing to make it easy. For the cornbread portion use Gluten Free Pantry cornbread mix - use just 1/2 of the baked cornbread and proceed as above.
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