LAYERED SOUTHWESTERN CORNBREAD SALAD RECIPES

Name: Southwestern Cornbread Layered Salad
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 10-12 serving(s)
Ingredients: 1 (1 ounce) package ranch dressing mix; 1 cup mayonnaise; 1 cup sour cream; 1 (8 ounce) package cornbread, prepared; 2 (15 ounce) cans whole kernel corn, drained; 2 (15 ounce) cans red kidney beans, rinsed and drained; 4 roma tomatoes, chopped; 1 red bell pepper, chopped; 1 green bell pepper, chopped; 1 small red onion, chopped; 4 green onions, sliced; 8 ounces cheddar cheese, shredded; 6 slices bacon, cooked and crumbled

SOUTHWESTERN CORNBREAD LAYERED SALAD RECIPE - FOOD.COM

Southwestern Cornbread Layered Salad Recipe - Food.com image

This is a very pretty and colorful salad and it's great to take for a pot-luck gathering. Layered in a trifle bowls, all the colors are nicely presented!

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 10-12 serving(s)

Number Of Ingredients 13

Ingredients

1 (1 ounce) package ranch dressing mix
1 cup mayonnaise
1 cup sour cream
1 (8 ounce) package cornbread, prepared
2 (15 ounce) cans whole kernel corn, drained
2 (15 ounce) cans red kidney beans, rinsed and drained
4 roma tomatoes, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 small red onion, chopped
4 green onions, sliced
8 ounces cheddar cheese, shredded
6 slices bacon, cooked and crumbled

Steps:

Prepare 8" pan of cornbread according to package directions. When cooled, cut into large cubes and toast in 375 degree oven for about 10 minutes. Remove from oven to cool. Set aside and prepare dressing using first three ingredients.
Using 1/2 of cornbread, break into smaller chunks and place in glass serving dish. Begin layering 1/2 of the ingredients (except cheese, bacon & dressing)in order and repeat, beginning again with remaining cornbread. Spread top layer with dressing and top with cheese and bacon crumbles. Garnish with green onion tops or small sweet jalapenos,halved & seeded. Refrigerate until serving time.

Nutrition Facts : Calories 549.4, FatContent 29.4, SaturatedFatContent 11.6, CholesterolContent 58.4, SodiumContent 873.4, CarbohydrateContent 56.1, FiberContent 9.1, SugarContent 5.9, ProteinContent 20

SOUTHWEST LAYERED CORNBREAD SALAD RECIPE: HOW TO MAKE IT

Southwest Layered Cornbread Salad Recipe: How to Make It image

With no last-minute assembly needed, this layered salad is ready for a spot on the party buffet. —Rod & Sue Brusius, Omro, Wisconsin

Provided by Taste of Home

Categories Lunch

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 12 servings (3/4 cup each).

Number Of Ingredients 7

Ingredients

1 package (8-1/2 ounces) corn bread/muffin mix
2 cans (15 ounces each) black beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
3 medium tomatoes, chopped
1 medium onion, chopped
1-1/2 cups ranch salad dressing
2 cups shredded cheddar cheese

Steps:

Prepare and bake cornbread according to package directions. Cool completely on a wire rack. Break into crumbles., In a 3-qt. bowl, layer half of each of the following: cornbread, beans, corn, tomatoes, onion, dressing and cheese. Repeat layers. Refrigerate, covered, until serving.

Nutrition Facts : Calories 372 calories, FatContent 22g fat (6g saturated fat), CholesterolContent 38mg cholesterol, SodiumContent 826mg sodium, CarbohydrateContent 31g carbohydrate (9g sugars, FiberContent 5g fiber), ProteinContent 11g protein.

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