July 2009

Southwestern Cornbread Salad

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Cool salads are the mainstay of summer dining. Southwestern Cornbread Salad mixes the spice of the Southwest with the traditions of the South in a layered dish that is as beautiful as it is delicious.

Southwestern Cornbread Salad

1 (6 ounce) package Mexican cornbread mix

1 (1 ounce) envelope buttermilk ranch-style 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) package shredded Mexican four cheese blend

6 bacon slices, cooked and crumbled

5 green onions, chopped

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. Makes 10 to 12 servings.

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