Southwest Cornbread Salad Recipes

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SOUTHWEST CHICKEN AND CORN BREAD SALAD



Southwest Chicken and Corn Bread Salad image

This is a meal all by itself! It goes together in a snap using leftover cornbread and chicken.

Provided by Shirley

Categories     Salad

Time 3h30m

Yield 6

Number Of Ingredients 13

1 cup ranch dressing
½ cup salsa
6 stale corn bread muffins, coarsely crumbled
1 (16 ounce) can pinto beans, rinsed and drained
½ cup canned corn
1 (4 ounce) can chopped green chile peppers (such as Ortega®)
1 (2.25 ounce) can sliced black olives, drained
½ cup diced bell pepper
2 cups shredded cooked chicken
2 tablespoons crumbled cooked bacon
½ cup diced red onion
½ cup diced tomatoes
½ cup shredded Cheddar cheese

Steps:

  • Mix ranch dressing and salsa together in a small bowl.
  • Layer 1/2 of the corn bread crumbles, pinto beans, corn, green chile peppers, and olives in a large bowl; cover with 1/2 of the dressing mixture. Layer bell pepper, chicken, bacon, onion, and tomatoes over dressing. Top with remaining corn bread crumbles and dressing mixture. Sprinkle Cheddar cheese on top. Cover with plastic wrap and refrigerate until flavors combine, 3 to 4 hours.

Nutrition Facts : Calories 517.4 calories, Carbohydrate 44.3 g, Cholesterol 46.9 mg, Fat 32.4 g, Fiber 7.4 g, Protein 13.3 g, SaturatedFat 7.6 g, Sodium 1588.9 mg, Sugar 8.3 g

SOUTHWESTERN CORNBREAD SALAD



Southwestern Cornbread Salad image

Adapted from a recipe in Southern Living, this is a pretty salad that is sure to please! If you can't find Mexican cornbread mix, add in 1 4 0z. can green chili peppers and 1 15 oz. can creamed corn to the regular cornbread recipe, or make one of the fabulous recipes for it here on Zaar!

Provided by Sharon123

Categories     Salad Dressings

Time 45m

Yield 10 serving(s)

Number Of Ingredients 13

1 (16 ounce) package Mexican cornbread mix or 1 (16 ounce) package regular cornbread mix
1 (1 ounce) envelope buttermilk ranch salad dressing mix
1 cup mayonnaise
1 cup buttermilk
1 small head romaine lettuce, shredded
2 large tomatoes, chopped
1 (15 ounce) can black beans, rinsed and drained (may sub kidney or pinto beans)
2 cups fresh corn kernels (or 1 15-oz. can corn)
1/2 cup red bell pepper, chopped
1/2 cup green bell pepper, chopped (may use orange or purple peppers)
1 (8 ounce) package shredded Mexican blend cheese
5 tablespoons artificial bacon bits
5 green onions, chopped

Steps:

  • Prepare the cornbread according to directions on package; cool and crumble.
  • Set aside.
  • Mix Ranch salad dressing mix with the buttermilk and mayonnaise. Set aside.
  • Layer a large bowl with half each of cornbread, lettuce, tomatoes, beans, corn, bell peppers, cheese, bacon bits and green onions; spoon half of dressing evenly over the top. Repeat layers with remaining ingredients and dressing.
  • Cover and chill at least 2 hours. Enjoy!

Nutrition Facts : Calories 288.9, Fat 16.8, SaturatedFat 6.1, Cholesterol 33.8, Sodium 522.2, Carbohydrate 25.4, Fiber 5.5, Sugar 7.9, Protein 11.9

SOUTHERN CORNBREAD SALAD



Southern Cornbread Salad image

To feed a crowd, especially when I want to make a good impression, I make this eye-popping cornbread salad. It's beautiful in a trifle bowl. I love it in summer, when we can make it with our own garden produce. -Debbie Johnson, Centertown, Missouri

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 16 servings.

Number Of Ingredients 12

1 package (8-1/2 ounces) cornbread/muffin mix
1 cup sour cream
1 cup mayonnaise
1 envelope ranch salad dressing mix
3 large tomatoes, seeded and chopped
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
1 cup thinly sliced green onions, divided
2 cans (15 ounces each) pinto beans, rinsed and drained
2 cups shredded cheddar cheese
10 bacon strips, cooked and crumbled
3-1/2 cups frozen corn, thawed

Steps:

  • Prepare and bake cornbread mix according to package directions, using an 8-in. square baking dish. Crumble when cool., Mix sour cream, mayonnaise and salad dressing mix until blended. In a separate bowl, combine tomatoes, peppers and 1/2 cup green onions. , In a 3-qt. glass bowl, layer half of each: cornbread, beans, tomato mixture, cheese, bacon, corn and dressing. Repeat layers. Top with remaining green onions. Refrigerate 3 hours.

Nutrition Facts : Calories 367 calories, Fat 23g fat (7g saturated fat), Cholesterol 46mg cholesterol, Sodium 607mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 4g fiber), Protein 11g protein.

SOUTHWEST LAYERED CORNBREAD SALAD



Southwest Layered Cornbread Salad image

With no last-minute assembly needed, this layered salad is ready for a spot on the party buffet. -Rod & Sue Brusius, Omro, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 7

1 package (8-1/2 ounces) corn bread/muffin mix
2 cans (15 ounces each) black beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
3 medium tomatoes, chopped
1 medium onion, chopped
1-1/2 cups ranch salad dressing
2 cups shredded cheddar cheese

Steps:

  • Prepare and bake cornbread according to package directions. Cool completely on a wire rack. Break into crumbles., In a 3-qt. bowl, layer half of each of the following: cornbread, beans, corn, tomatoes, onion, dressing and cheese. Repeat layers. Refrigerate, covered, until serving.

Nutrition Facts : Calories 372 calories, Fat 22g fat (6g saturated fat), Cholesterol 38mg cholesterol, Sodium 826mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 5g fiber), Protein 11g protein.

SOUTHWESTERN CORNBREAD LAYERED SALAD



Southwestern Cornbread Layered Salad image

This is a very pretty and colorful salad and it's great to take for a pot-luck gathering. Layered in a trifle bowls, all the colors are nicely presented!

Provided by Leopard Apron

Categories     Vegetable

Time 50m

Yield 10-12 serving(s)

Number Of Ingredients 13

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

Steps:

  • 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.

SOUTHWEST CORNBREAD SALAD



Southwest Cornbread Salad image

Here's an absolute favorite at potlucks and barbecues. The idea came to me as I was trying to think of a replacement for the typical taco salad. The cornbread replaces the tortilla chips. Stefanie Foster, Wasilla, Alaska

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 18 servings.

Number Of Ingredients 14

2 packages (8-1/2 ounces each) cornbread/muffin mix
2 large eggs, beaten
2/3 cup 2% milk
1 can (4 ounces) chopped green chiles
2 cans (15 ounces each) black beans, rinsed and drained
2 cups frozen corn, thawed
1 can (14-1/2 ounces) diced tomatoes, drained
1 medium green pepper, chopped
1/2 cup chopped red onion
3 cups shredded sharp cheddar cheese, divided
1/3 cup water
1/3 cup cider vinegar
1/3 cup canola oil
1 envelope taco seasoning

Steps:

  • In a large bowl, combine the cornbread mix, eggs, milk and chiles until blended. Pour into a greased 13x9-in. baking pan. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a large bowl, combine the beans, corn, tomatoes, green pepper, onion and 2 cups cheese. In a small bowl, whisk the water, vinegar, oil and taco seasoning. Pour over bean mixture; toss to coat. Cover and refrigerate for at least 2 hours., Cut cornbread into 1-in. cubes. In a large serving bowl, layer the cornbread, bean mixture and remaining cheese. Serve immediately.

Nutrition Facts : Calories 293 calories, Fat 13g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 670mg sodium, Carbohydrate 35g carbohydrate (8g sugars, Fiber 3g fiber), Protein 10g protein.

SOUTHWEST CORNBREAD SALAD



Southwest Cornbread Salad image

Delicious Southwest-inspired cornbread salad recipe from Holly.

Provided by Cindy

Categories     Layered Salads

Time 25m

Yield 10

Number Of Ingredients 15

1 (9x9 inch) pan prepared cornbread
2 cups chopped romaine lettuce
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can whole kernel corn, drained
1 medium orange bell pepper, diced
1 (14.5 ounce) can diced tomatoes
1 cup shredded Cheddar cheese
2 stalks green onions, thinly sliced
1 medium avocado, mashed
½ medium jalapeno pepper, seeded and minced
½ medium lime, juiced
¼ cup chopped fresh cilantro
1 tablespoon olive oil
½ teaspoon ground cumin
¼ teaspoon garlic salt

Steps:

  • Cube cornbread.
  • Layer cornbread cubes, romaine, beans, corn, bell pepper, tomatoes, Cheddar cheese, and green onions in a large trifle bowl, in that order.
  • Stir avocado, jalapeno, lime juice, cilantro, olive oil, cumin, and garlic salt for dressing in a bowl until well combined. Drizzle over salad.

Nutrition Facts : Calories 346.2 calories, Carbohydrate 45 g, Cholesterol 36.1 mg, Fat 14.1 g, Fiber 8.1 g, Protein 12.1 g, SaturatedFat 4.8 g, Sodium 864.4 mg, Sugar 6.8 g

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