Southwest Layered Cornbread Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 15 |
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This salad is layered with cornbread and Mexican ingredients.Perfect for meals when serving a large crown, or cut recipe in half. Ingredients:
1 cup sour cream |
1 cup salsa |
2 medium (2 cups) tomatoes, seeded, chopped |
1 small (1 cup) green bell pepper, chopped |
1/2 cup chopped red onion |
1 tbsp. chopped cilantro |
4 cups crumbled cornbread |
2 cans whole kernel corn, drained |
1 (15-ounce) can black beans, rinsed, drained |
1 (15-ounce) can black-eyed peas, rinsed, drained |
8 ounces (2 cups) pepper-jack cheese, shredded |
Directions:
1. 1. Combine sour cream and salsa in small bowl until mixed well; set aside
2. 2. Combine tomatoes, green pepper, onion and cilantro in small bowl; set aside.3. Place 2 cups cornbread into 4-quart glass bowl. Top with half of corn, beans, black-eyed peas, cheese and tomato mixture. repeat layers with remaining cornbread, corn, beans, black-eyed peas and cheese. Spread sour cream mixture over cheese. Top with remaining tomato mixture. Cover; refrigerate at least 2 hours or up to 5 .
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