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Southwestern Cornbread Salad Recipe

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This recipe for Southwestern Cornbread Salad, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol Friedmann
Added: Tuesday, September 25, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 6 oz. pkg. Mexican Cornbread mix
1 1 oz. envelope buttermilk Ranch salad dressing mix
1 small head shredded lettuce
2 large tomatoes, chopped
1 15 oz. can black beans, rinsed and drained
1 15 oz. can whole kernel corn with red & green peppers, drained
1 8 oz. pkg. shredded Mexican four-cheese blend
6 bacon slices, cooked and crumbled
5 green onions, chopped

Directions:
Directions:
Prepare cornbread; cool and crumble and set aside. Prepare salad dressing according to package directions. Layer in a large bowl with half each of cornbread, lettuce and next 6 ingredients; spoon half of dressing evenly over top. Repeat layers with remaining ingredients and dressing. Cover and chill at least 2 hours.

Number Of Servings:
Number Of Servings:
10 to 12
Preparation Time:
Preparation Time:
prep30 bake 15 chill 2 hrs
Personal Notes:
Personal Notes:
Very pretty in a glass serving bowl. Top with extra cheese; we like jalapenos on top.

 

 

 

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