The Cookbook


Monday, September 20, 2010


Southwestern Cornbread Salad

1 (16 oz.) pkg. Mexican cornbread mix

1 (1 oz.) envelope Buttermilk Ranch Salad Dressing Mix

1 small head Romaine Lettuce, shredded

2 lg. tomatoes

1 (15 oz.) can black beans, rinsed and drained

1 (15 oz.) can whole Mexi-corn, drained

1 (8 oz.) pkg. shredded Mexican four-cheese blend

6 bacon slices, cooked and crumbled

5 green onions, chopped
  • Prepare cornbread according to package directions; cool and crumble. Set aside.
  • Prepare salad dressing according to package directions.
  • Layer a large bowl with half of each cornbread, lettuce and next ingredients; spoon half of dressing evenly over top. Repeat layers with remaining ingredients and dressing. Cover and chill at least 2 hours. Serves: 10-12
Karen Williams, September 2010

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