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Mexican Cornbread Salad
Mexican Cornbread Salad is full of fun flavors and textures and is definitely a potluck hit!
Course
Salad
Cuisine
American
Prep Time
30
minutes
minutes
Cook Time
0
minutes
minutes
chill time
2
hours
hours
Total Time
2
hours
hours
30
minutes
minutes
Servings
10
people
Calories
375
kcal
Author
Leigh Anne Wilkes
Ingredients
1
6 oz.
Cornbread mix
1
1 oz.
Buttermilk Ranch Salad Dressing Mix
1
cup
sour cream
1
cup
mayo
2
cups
salsa
1
head
romaine lettuce
shredded
2
large tomatoes
diced
1
15 oz.
black beans
rinsed and drained
1
15 oz.
whole kernel corn
drained
2
cups
cheddar cheese
shredded
6
slices
bacon
cooked and crumbled
4
green onions
chopped
Instructions
Mix dressing mix with sour cream and mayo and salsa..
Bake cornbread according to directions, cool and crumble
In a large bowl layer using half of all ingredients: cornbread, tomato, beans. corn, bacon, green onions and end with dressing, lettuce and cheese.
Repeat the layering process
Chill for at least 2 hours before serving
Nutrition
Calories:
375
kcal
|
Carbohydrates:
8
g
|
Protein:
10
g
|
Fat:
34
g
|
Saturated Fat:
12
g
|
Cholesterol:
54
mg
|
Sodium:
770
mg
|
Potassium:
460
mg
|
Fiber:
3
g
|
Sugar:
5
g
|
Vitamin A:
6339
IU
|
Vitamin C:
8
mg
|
Calcium:
232
mg
|
Iron:
1
mg