Dianne's Southwestern Cornbread Salad
Mexican
Cool the cornbread completely before crumbling it into the salad. Drain the beans well and keep the dressing in thin layers so the bottom does not become soggy during chilling.
- Servings (recipe yield)
- 10-12 servings
- Prep time
- 30 min
- Cook time
- 15 min
- Rest / chill / soak
- Not provided
- Total time
- Not provided
Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.
Times from the source where available.
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 (8-ounce) package shredded Mexican four-cheese blend
- 6 bacon slices, cooked and crumbled
- 5 green onions, chopped
Instructions
- Prepare cornbread according to package directions, cool, and crumble. Then set aside.
- Prepare salad dressing according to package directions.
- Layer a large bowl with half each of cornbread, lettuce, and the next 6 ingredients: spoon half of dressing evenly over top. Repeat layers with remaining ingredients and dressing. Cover and chill at least 2 hours.
Source: Public Domain Recipes · Recipe source · Public-domain source license