Ingredients for Southwestern Cornbread Salad
- Mexican Cornbread Mix
- Buttermilk Ranch Salad Dressing Mix
- 1/2 cup mayonnaise
- 1 cup buttermilk
- Head Romaine Lettuce
- 2 cups chopped tomatoes
- Black Beans
- Fresh Corn Kernels
- Red Bell Pepper
- Green Bell Pepper
- Mexican Blend Cheese
- 1/2 cup crumbled bacon bits
- 1/4 cup chopped green onions
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How to Make Southwestern Cornbread Salad
- Prepare cornbread: If using a mix, prepare according to package directions. If making from scratch, add 1 (4 oz) can of diced green chilies and 1 (15 oz) can of creamed corn to your favorite cornbread recipe.
- Let the cornbread cool completely. Once cool, crumble it into bite-sized pieces.
- In a medium bowl, whisk together 1 cup buttermilk, 1/2 cup mayonnaise, and 1 packet (1 ounce) ranch salad dressing mix.
- In a large bowl, layer half of the crumbled cornbread.
- Add half of the following ingredients: 5 cups chopped romaine lettuce, 2 cups chopped tomatoes, 1 (15-ounce) can black beans (rinsed and drained), 1 (15-ounce) can corn (drained), 1 cup chopped bell peppers (any color), 1 cup shredded cheddar cheese, 1/2 cup crumbled bacon bits, and 1/4 cup chopped green onions.
- Pour half of the prepared ranch dressing over the layered ingredients.
- Repeat layers with the remaining cornbread, vegetables, cheese, bacon, and green onions.
- Pour the remaining dressing evenly over the top layer.
- Cover the bowl and refrigerate for at least 2 hours to allow flavors to meld.
- Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
31g
Fat
30g
Carbs
8g
