Southwestern Cornbread Layered Salad
photo by Leopard Apron
- Ready In:
- 50mins
- Ingredients:
- 13
- Serves:
-
10-12
ingredients
- 1 (1 ounce) package ranch dressing mix
- 1 cup mayonnaise
- 1 cup sour cream
- 1 (8 ounce) package cornbread, prepared
- 2 (15 ounce) cans whole kernel corn, drained
- 2 (15 ounce) cans red kidney beans, rinsed and drained
- 4 roma tomatoes, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 small red onion, chopped
- 4 green onions, sliced
- 8 ounces cheddar cheese, shredded
- 6 slices bacon, cooked and crumbled
directions
- Prepare 8" pan of cornbread according to package directions. When cooled, cut into large cubes and toast in 375 degree oven for about 10 minutes. Remove from oven to cool. Set aside and prepare dressing using first three ingredients.
- Using 1/2 of cornbread, break into smaller chunks and place in glass serving dish. Begin layering 1/2 of the ingredients (except cheese, bacon & dressing)in order and repeat, beginning again with remaining cornbread. Spread top layer with dressing and top with cheese and bacon crumbles. Garnish with green onion tops or small sweet jalapenos,halved & seeded. Refrigerate until serving time.
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RECIPE SUBMITTED BY
In my backyard with my darling fur-grandchild, Lola who now lives in Denver with little "sister" Emmie and my daughter and son-in law. I live in Tulsa Oklahoma and I own a real estate management company. I love obviously, cooking! I also love to entertain, gardening, and hanging out on my deck with friends & a good glass of wine! My job consists of lots of problem solving & being creative and I think it relates well to the process of entertaining as well. What to cook, how to prepare, what's the most interesting presentation, etc??? My sister-in-law, another RecipeZaar chef is the consummate hostess & we have cooked many a fine dinner together! I love to watch Food Network & think Barefoot Contessa is great! Along with Giada De Laurentis & Paula Deen!