Mexican Cornbread Salad

Mexican Cornbread Salad

112

"This south-of-the-border cornbread salad is made with Mexican-inspired ingredients and is perfect for any summer barbeque."

Ingredients

3 h 10 m servings 719 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 719 kcal
  • 36%
  • Fat:
  • 46.3 g
  • 71%
  • Carbs:
  • 57.7g
  • 19%
  • Protein:
  • 22 g
  • 44%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 2258 mg
  • 90%

Based on a 2,000 calorie diet

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Directions

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  1. Prepare corn bread mix according to package directions, adding green chiles. Set aside, allow to cool, and crumble.
  2. Place half of cornbread in bottom of large bowl. Evenly layer with 1 can of beans, 1 cup salad dressing, 1/2 chopped bell pepper, 1 can corn, 1 chopped tomato, 1/2 jar bacon bits, 1/2 package cheese and 1/2 green onions. Repeat layers in same order using remaining ingredients, beginning with crumbled cornbread.
  3. Cover, refrigerate 2 hours and serve chilled.
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Reviews

112
  1. 133 Ratings

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I made this twice for family events. Everyone liked it both times but being from Texas, everyone said it needed to be spicier the first time so here's what I did. I switched the regular corn t...

EXCELLENT! Serves 12 easily. I prefer making the ranch dressing from the package as the dressing is very important to the salad. I used 1 package Ranch dressing, 1 cup mayo and 1 cup sour crea...

Great recipe! Very different. It tastes better if you make it a day ahead. Also, the recipe says it's for 6 servings but it's more like for 12-15. Unless you are feeding a big crowd, I would ...