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"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Southwestern Cornbread Salad Recipe

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This recipe for Southwestern Cornbread Salad is from Station Break Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (6oz.) Package of Mexican Cornbread Mix
1 (1oz.) Envelope of Buttermilk Salad Dressing (or use 2 C. prepared)
1 Small Head of Romaine Lettuce (Shredded)
2 Large Tomatoes (Chopped)
1 (15oz.) Can Whole Kernel Corn
1 Can of Red and Green Peppers Drained
1 (15oz.) Can Black Beans (Rinsed and Drained)
1 (8oz.) Package Shredded Mexican Cheese (or a 4 Cheese Blend)
6 Bacon Slices Cooked and Crumbled
5 Green Onions (Chopped)
Directions:
Directions:
Prepare cornbread according to the package. Cool and crumble, set aside.

Prepare salad dressing according to the package (or use prepared).

Layer a large bowl (clear is nice) with half each, cornbread, lettuce and next 6 ingredients; spoon half of dressing evenly over the top. Repeat layers with remaining ingredients and dressing.

Cover and chill at least 2 hours.

 

 

 

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