Southwest Layered Cornbread Salad
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.

The Story Behind the Recipe
15
servings
30 min
PREP TIME
02 hrs 30 min
TOTAL TIME

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 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.

  7. STEP 7

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

Nutrition

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

Reviews

Explore reviews from
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  July 13, 2016

This is a great potluck dish - always gets rave reviews and it looks appetizing and festive. I like this version because it doesn't have lettuce, which can wilt or get soggy. If your cornbread is moist, this salad shouldn't be dry, because there is a lot of moisture in the tomatoes, corn and other veggies. It does need to sit for the salsa/sour cream mixture to soak in, but that means you can easily make it hours ahead of time.

— says Dee
Helpful?
  December 23, 2015

Great!

— says daisy p.
Helpful?
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