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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

DIANNE'S SOUTHWESTERN CORNBREAD SALAD Recipe

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This recipe for DIANNE'S SOUTHWESTERN CORNBREAD SALAD is from The Laferty Family Cookbook Project, 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 (6 ounce) pkg Mexican cornbread mix
1 (1-ounce) envelopoe buttermilk Ranch salad dressing mix
1 small head romaine lettuce, shredded
2 large tomatoes, chopped
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can whole kernel corn with red and green peppers, drained
1 (8 ounce) pkg shredded Mexican four-cheese blend
6 bacon slices, cooked and crumbled
5 green onions, chopped
Directions:
Directions:
Prepare cornbread according to package directions; cool and crumble. Set aside.
Prepare salad dressing according to package directions.
Layer 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:
10-12
Preparation Time:
Preparation Time:
2 hrs. 45 minutes

 

 

 

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