SOUTHWEST CORNBREAD SALAD RECIPES

Name: Southwest Cornbread Salad
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 18 servings.
Cuisine: North America, Mexican
Ingredients: 2 packages (8-1/2 ounces each) cornbread/muffin mix; 2 large eggs, beaten; 2/3 cup 2% milk; 1 can (4 ounces) chopped green chiles; 2 cans (15 ounces each) black beans, rinsed and drained; 2 cups frozen corn, thawed; 1 can (14-1/2 ounces) diced tomatoes, drained; 1 medium green pepper, chopped; 1/2 cup chopped red onion; 3 cups shredded sharp cheddar cheese, divided; 1/3 cup water; 1/3 cup cider vinegar; 1/3 cup canola oil; 1 envelope taco seasoning

SOUTHWEST CORNBREAD SALAD RECIPE: HOW TO MAKE IT

Southwest Cornbread Salad Recipe: How to Make It image

Here's an absolute favorite at potlucks and barbecues. The idea came to me as I was trying to think of a replacement for the typical taco salad. The cornbread replaces the tortilla chips. Stefanie Foster, Wasilla, Alaska

Provided by Taste of Home

Categories Lunch

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 18 servings.

Number Of Ingredients 14

Ingredients

2 packages (8-1/2 ounces each) cornbread/muffin mix
2 large eggs, beaten
2/3 cup 2% milk
1 can (4 ounces) chopped green chiles
2 cans (15 ounces each) black beans, rinsed and drained
2 cups frozen corn, thawed
1 can (14-1/2 ounces) diced tomatoes, drained
1 medium green pepper, chopped
1/2 cup chopped red onion
3 cups shredded sharp cheddar cheese, divided
1/3 cup water
1/3 cup cider vinegar
1/3 cup canola oil
1 envelope taco seasoning

Steps:

In a large bowl, combine the cornbread mix, eggs, milk and chiles until blended. Pour into a greased 13x9-in. baking pan. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a large bowl, combine the beans, corn, tomatoes, green pepper, onion and 2 cups cheese. In a small bowl, whisk the water, vinegar, oil and taco seasoning. Pour over bean mixture; toss to coat. Cover and refrigerate for at least 2 hours., Cut cornbread into 1-in. cubes. In a large serving bowl, layer the cornbread, bean mixture and remaining cheese. Serve immediately.

Nutrition Facts : Calories 293 calories, FatContent 13g fat (5g saturated fat), CholesterolContent 50mg cholesterol, SodiumContent 670mg sodium, CarbohydrateContent 35g carbohydrate (8g sugars, FiberContent 3g fiber), ProteinContent 10g protein.

SOUTHWEST CORNBREAD SALAD RECIPE - PILLSBURY.COM

Southwest Cornbread Salad Recipe - Pillsbury.com image

Try a traditional southern favorite dressed up with fresh cilantro and a tangy ranch dressing.

Provided by Pillsbury Kitchens

Total Time 30 minutes

Prep Time 30 minutes

Yield 15

Number Of Ingredients 8

Ingredients

3/4 cup ranch dressing
3/4 teaspoon curry powder
15 slices packaged precooked bacon
8 cups cubed (3/4 inch) cornbread
1 medium tomato, diced (3/4 cup)
1/4 cup chopped red onion
1/4 cup chopped fresh cilantro
1 can (11 oz) whole kernel corn with red and green peppers, drained

Steps:

In 1-cup glass measuring cup, mix dressing and curry powder; let stand 5 to 10 minutes to blend flavors.
Meanwhile, cook bacon as directed on package until crisp. Drain on paper towels; crumble.
In large bowl, combine cornbread, tomato, onion, cilantro and corn. Add bacon and dressing mixture; toss gently to coat.

Nutrition Facts : Calories 260 , CarbohydrateContent 28 g, CholesterolContent 40 mg, FatContent 2 1/2 , FiberContent 2 g, ProteinContent 6 g, SaturatedFatContent 3 g, ServingSize 1/2 Cup, SodiumContent 590 mg, SugarContent 9 g

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