Southwest Layered Cornbread Salad

Southwest Layered Cornbread Salad
134
13 Reviews
This beautiful Southwest salad recipe is layered with cornbread and Mexican ingredients. It’s perfect for summer meals when serving a large crowd.
30 min
Prep Time
2:30
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 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.

Directions

  1. Prepare Sour Cream Cornbread as directed. Cool completely; crumble.
  2. Combine sour cream and salsa in bowl until well mixed; set aside.
  3. Combine tomatoes, green pepper, onion and cilantro in bowl; set aside.
  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. Spread sour cream mixture over cheese. Top with remaining tomato mixture. Cover; refrigerate at least 2 hours or up to 8 hours.
  6. Spoon onto individual salad plates or toss salad in dish.
  7. Variation:Substitute 2 cups ranch salad dressing for sour cream and salsa and add 3/4 cup (6 slices) chopped cooked bacon.

Recipe Tips

Read more about this recipe on Recipe Buzz® Blog.

Nutrition Facts (1 serving)

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

Recipe Comments and Reviews

Rating

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.

Rating

Great!

Rating

Has potential. It was too dry for my husband. I will try again. What's not too like with these ingredients.

Rating

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.

Rating

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.

Rating

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

Rating

Delicious! What a wonderful summer salad. This is a meal in in it self. I will make this again!

Rating

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.

Rating

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.

Rating

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!

Rating

easier to serve from a 9X13 dish rather than a deep bowl

Rating

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!

Rating

This recipe is awesome. I've given it out to a ton of people who have requested it.

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