Southwestern Cornbread Salad |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 10 |
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Adapted from a recipe in Southern Living, this is a pretty salad that is sure to please! If you can't find Mexican cornbread mix, add in 1 4 0z. can green chili peppers and 1 15 oz. can creamed corn to the regular cornbread recipe, or make one of the fabulous recipes for it here on Zaar! Ingredients:
1 (16 ounce) package mexican cornbread mix or 1 (16 ounce) package regular cornbread mix |
1 (1 ounce) envelope buttermilk ranch salad dressing mix |
1 cup mayonnaise |
1 cup buttermilk |
1 small head romaine lettuce, shredded |
2 large tomatoes, chopped |
1 (15 ounce) can black beans, rinsed and drained (may sub kidney or pinto beans) |
2 cups fresh corn kernels (or 1 15-oz. can corn) |
1/2 cup red bell pepper, chopped |
1/2 cup green bell pepper, chopped (may use orange or purple peppers) |
1 (8 ounce) package shredded mexican blend cheese |
5 tablespoons artificial bacon bits |
5 green onions, chopped |
Directions:
1. Prepare the cornbread according to directions on package; cool and crumble.
2. Set aside.
3. Mix Ranch salad dressing mix with the buttermilk and mayonnaise. Set aside.
4. Layer a large bowl with half each of cornbread, lettuce, tomatoes, beans, corn, bell peppers, cheese, bacon bits and green onions; spoon half of dressing evenly over the top. Repeat layers with remaining ingredients and dressing.
5. Cover and chill at least 2 hours. Enjoy!
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