Dianne's Southwestern Cornbread Salad
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Outstanding
Yield: Makes 10 to 12 servings
Ingredients
- 1 (6-ounce) package Mexican cornbread mix
- 1 (1-ounce) envelope 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) package shredded Mexican four-cheese blend
- 6 bacon slices, cooked and crumbled
- 5 green onions, chopped
Preparation
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.
Member Ratings and Reviews
I knew this was the recipe I was looking for when I saw the addition of romaine lettuce! There are many other recipes out there without the lettuce. While the other recipes are probably very good, I have only had the one with lettuce. A few things I did differently: I added red/purple cabbage finely shredded for extra color, I used thinly slivered Vidalia onion in place of the green onion (which have been very strong lately), I also used a mixture of light ranch dressing and salsa ranch dressing to give a little more zip, chopped fresh green peppers, Kerrygold Red Leicester cheese, and white whole kernel frozen corn, thawed. Thank you Southern Living.03/28/09
I have made this salad several times and it is always a hit! It looks really pretty, too! A personal favorite.01/02/09
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