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    You are in: Home / Recipes / Fiesta Cornbread Salad Recipe
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    Fiesta Cornbread Salad

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    45 mins

    0 mins

    lou ann peters's Note:

    Everytime I serve this its a hit, I have used regular pinto beans and added my own chilies, and I used blacked eyed peas/with jalapeno instead of the pinto beans.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Prepare and bake the cornbread using package directions. Let stand until cool.
    2. 2
      Combine the mayonnaise, sour cream, and dressing mix in a bowl; mix well.
    3. 3
      Toss the tomatoes, bell pepper, and green onions in a bowl.
    4. 4
      Crumble 1/2 of the cornbread into a large salad bowl or rectangular cake pan. Layer with 1 can of the pinto beans, 1/2 of the tomato mixture, 1 cup of the cheese and 1 can of the corn. Spread with 1/2 of the mayonnaise mixture. Repeat the layers with the remaining ingredients. Chill, covered for two hours.

    Ratings & Reviews:

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    Nutritional Facts for Fiesta Cornbread Salad

    Serving Size: 1 (137 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 326.1
     
    Calories from Fat 175
    53%
    Total Fat 19.5 g
    30%
    Saturated Fat 7.8 g
    39%
    Cholesterol 35.2 mg
    11%
    Sodium 628.8 mg
    26%
    Total Carbohydrate 31.7 g
    10%
    Dietary Fiber 2.0 g
    8%
    Sugars 7.3 g
    29%
    Protein 8.4 g
    16%

    The following items or measurements are not included:

    ranch dressing mix

    pinto beans with jalapeno peppers

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