Dianne’s Southwestern Cornbread Salad
Ingrediënten
Makes 10 to 12 servings / Prep: 30 min., Bake: 15 min., Chill: 2 hrs.
- 1 6-ounce package Mexican cornbread mix
- 1 1-ounce envelope buttermilk-Ranch dressing mix
- 1 small head romaine lettuce shredded
- 2 large tomatoes chopped
- 1 15-ounce can black beans, rinsed and drained
- 1 15-ounce can whole kernel corn with red and green peppers, drained
- 1 8-ounce package shredded Mexican four-cheese blend
- 6 bacon slices cooked and crumbled
- 5 green onions chopped
Instructies
- Prepare cornbread according to package directions; cool and crumble.
- Set aside.
- Prepare dressing mix according to package directions.
- Layer a large serving bowl with half each of cornbread, lettuce, and next 6 ingredients; spoon half of dressing evenly over top.
- Repeat layers with remaining ingredients and dressing.
- Cover salad, and chill at least 2 hours.
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