Recipe
Southwest Cornbread Salad Recipe
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Crabhappychick / All my dishes 3 months, 4 weeks ago
This is a crunchy, creamy, bright tasting, beautiful salad. Serve in a clear glass straight-sided bowl for maximum visual oomph!
Prep:20m Servings:12
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 Crabhappych |
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Fans
Ingredients
- 1 package Jiffy corn muffin mix baked, cooled & crumbled coarsely
- 1 can black beans, drained & rinsed
- 1 green pepper, diced
- 1 can corn, DelMonte Summer Crisp, drained or leftover corn on the cob cut off
- 6 green onions, sliced well into the green tops
- 3 large tomatoes, fresh, chopped (reserve a little for decoration)
- 8 ounces ranch salad dressing, made fresh from packet
- 2 cups shredded cheddar cheese
- pickled jalapenos, slices
Directions
- In a glass bowl (to show off how pretty this is), layer: cornbread, black beans, green pepper, 1/2 the ranch dressing, corn, green onions, tomatoes, rest of the ranch dressing and shredded cheddar.
- Chill 2-3 hours. Garnish with reserved tomatoes and pickled jalepeno slices.
- Serve with additional ranch dressing to drizzle over.
- Note: To make this gluten free Hidden Valley Ranch Dressing mix is gluten-free. Make the ranch dressing with this or use a prepared gf ranch dressing to make it easy. For the cornbread portion use Gluten Free Pantry cornbread mix - use just 1/2 of the baked cornbread and proceed as above.
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turlak 1 month, 3 weeks ago said:
I've made this before...not only is it pretty, but even the picky eaters will eat it. I usually don't have that problem at home, but when my brother's family comes over, they are really picky. My brother called me last night to tell me that my nephew (the cute little boy on one of my pics) likes steak - I think his diet consists of chicken nuggets and french fries. He needs to come spend some time w/ me this summer! Ok, well I rambled! Thanks for the friend invite and talk to you later!
~Dawn