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Southwest Layered Cornbread Salad

Southwest Layered Cornbread Salad

This beautiful Southwest salad recipe is layered with cornbread and Mexican ingredients. It’s perfect for summer meals when serving a large crowd.

Read the Story Behind the Recipe


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30 min
Prep Time
02 hrs 30 min
Total Time
15
servings

Ingredients

1 cup sour cream

1 cup salsa

2 medium (2 cups) tomatoes, seeded, chopped

1 small (1 cup) green bell pepper, chopped

1/2 cup chopped red onion

1 tablespoon chopped fresh cilantro

4 cups crumbled Sour Cream Cornbread

2 (15.25-ounce) cans whole kernel corn,  drained

1 (15-ounce) can black beans, rinsed, drained

1 (15-ounce) can black-eyed peas, rinsed, drained

8 ounces (2 cups) shredded Colby Jack cheese

 

 *Substitute 3 cups fresh or frozen corn kernels, cooked.

How to make

  1. STEP 1

    Prepare Sour Cream Cornbread as directed. Cool completely; crumble.

  2. STEP 2

    Combine sour cream and salsa in bowl until well mixed; set aside.

  3. STEP 3

    Combine tomatoes, green pepper, onion and cilantro in bowl; set aside.

  4. STEP 4

    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.

  5. STEP 5

    Spread sour cream mixture over cheese. Top with remaining tomato mixture. Cover; refrigerate at least 2 hours or up to 8 hours.

  6. STEP 6

    Spoon onto individual salad plates or toss salad in dish.

Read the Story Behind the Recipe

Southwest Ranch Layered Cornbread Salad

Substitute 2 cups Ranch salad dressing for sour cream and salsa and add 3/4 cup (6 slices) chopped cooked bacon.

Nutrition (1 serving)

230 Calories
10 Fat (g)
25 Cholesterol (mg)
530 Sodium (mg)
32 Carbohydrates (g)
5 Dietary Fiber
9 Protein (g)
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