Southwestern Cornbread Salad |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Great twist on a southwestern salad uses cornbread instead of tortilla chips. Found online a few years ago. We love it! Ingredients:
1 pkg. ranch dressing mix |
1 c. sour cream |
1 c. mayonnaise |
1 pan cornbread |
8 oz chopped green chilis |
2 cans kidney or black beans, drained |
1 green pepper, chopped |
2 bunches green onions, chopped |
3 lg tomatoes |
2 cans sweet yellow corn, drained |
12 slices bacon, cooked and crumbled |
1 1/2 c cheddar cheese, shredded |
Directions:
1. Combine dressing mix, sour cream and mayo in advance and chill. Add green chilies to cornbread before baking, then bake, cool and crumble cornbread.
2. In a large bowl, layer ingredients in this order: half of the cornbread, kidney beans, green pepper, green onions, half of the salad dressing, the other half of the cornbread, tomatoes, corn, the other half of the salad dressing and the bacon.
3. Top with the cheese.
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