Susie is excited to be part of the Test Kitchen team. Her editorial and creative writing experience started at HOUR Detroit magazine in Royal Oak, Michigan. Continuing her education, she earned her degree in nutrition and dietetics. Since then, she has worked in R&D, innovation, product development and consumer affairs.
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This beautiful Southwest salad recipe is layered with cornbread and Mexican ingredients. It’s perfect for summer meals when serving a large crowd.
Prepare Sour Cream Cornbread as directed. Cool completely; crumble.
Combine sour cream and salsa in bowl until well mixed; set aside.
Combine tomatoes, green pepper, onion and cilantro in bowl; set aside.
Place 2 cups crumbled cornbread into 4-quart glass bowl or 13x9-inch glass baking dish. Top with half of corn, beans, black-eyed peas, cheese and tomato mixture. Repeat layers with remaining cornbread, corn, beans, black-eyed peas and cheese.
Spread sour cream mixture over cheese. Top with remaining tomato mixture. Cover; refrigerate at least 2 hours or up to 8 hours.
Spoon onto individual salad plates or toss salad in dish.
*Substitute 3 cups fresh or frozen corn kernels, cooked.
Variation: Substitute 2 cups ranch salad dressing for sour cream and salsa and add 3/4 cup (6 slices) chopped cooked bacon.
Dietary Fiber: 5g
Has potential. It was too dry for my husband. I will try again. What's not too like with these ingredients.
This is delicious! I made it for a family camping trip this past weekend and everyone loved it! It traveled very well put it in a 9x13 pan. We served it as a side dish for dinner one night and it was such a hit, we had it for lunch the following day. This is a meal in itself.
Delicious! I added a layer of chopped lettuceabout 2-3 cups in between the vegetables to lighten it up a little, but other wise I made no changes. Everybody loved it.
Took this to a potluck - everyone loved it and commented on how healthy it was. Used fat free sour cream and fat free cornbread. Delicious
Delicious! What a wonderful summer salad. This is a meal in in it self. I will make this again!
I made this salad for a summer party. Everyone loved it. It was very, very easy to make. I put it in a glass bowl for serving, and it looked so beautiful with all the colors. It was a big hit.
This is a great salad to take to a summer party or just serve at home with some grilled chicken for a quick evening meal. My children like all the different colors in the salad.
Actually I gave this recipe to my daughter to make for a family picnic. It's delicious and HUGE. Using a 13X9 pan like someone suggested would be easier to serve from. Yum!
easier to serve from a 9X13 dish rather than a deep bowl
This recipe makes a huge salad that easily serves 16, so use a large container or make 2 smaller ones. For a smaller group, cut the recipe in half. It delicious!
This recipe is awesome. I've given it out to a ton of people who have requested it.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1497
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
Even though it seems like summer may have just started, let’s face it – school is just around the corner. Even if you don’t want to think about it (or, let’s be honest here, are secretly excited to have the kids back in school), it helps to plan ahead. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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