Mexican Cornbread Salad Recipes

MEXICAN CORNBREAD SALAD

Steps:

• Prepare cornbread, adding green chilies and sage; COOL.
• Combine Ranch dressing mix, sour cream, and mayo;set aside.
• Crumble 1/2 cornbread into big bowl.
• Top with 1/2 each of: beans, sour creme mixture, green pepper, and next 5 ingredients.
• REPEAT LAYERS.
• Cover and chill 2 hours.
• Serve in lettuce lined bowls, top with tomato wedges.

CORNBREAD SALAD

Steps:

• Toss the tomatoes, bell pepper, cilantro and 1/2 teaspoon salt in a medium bowl. Whisk the sour cream, mayonnaise, scallions, lime juice, chili powder and 1/2 teaspoon salt in a small bowl.
• Assemble the salad: Sprinkle half of the cornbread in a glass bowl or trifle dish. Top with half each of the black-eyed peas, corn and the tomato-pepper mixture, then half each of the sour cream mixture and cheese. Repeat the layers with the remaining ingredients, ending with cheese. Cover with plastic wrap and refrigerate at least 2 hours or overnight.

SOUTHERN CORNBREAD SALAD

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.

MEXICAN CORNBREAD SALAD

Steps:

• Prepare corn bread mix according to package directions, adding green chiles. Set aside, allow to cool, and crumble.
• 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.
• Cover, refrigerate 2 hours and serve chilled.

MEXICAN PANZANELLA SALAD (CORNBREAD SALAD)

Steps:

• Dressing:.
• Add one tablespoon vinegar to milk and allow to set for 5 minutes.
• Whisk together all the dressing ingredients in a bowl until smooth.
• Note: Dressing can be made up to 2 days in advance and stored, covered in the refrigerator.
• Assemble Salad:.
• In small bowl mix chopped avocados and lime juice; set aside.
• In a small bowl, combine the tomatoes, onions, peppers, and 2 tablespoons cilantro; set aside.
• In large serving bowl spread 1/2 of corn bread over the bottom.
• Top cornbread with lettuce, then 1/2 of black beans.
• Spread 1/2 of tomato mixture over beans.
• Top with 1/2 of corn, 1/2 of cheese and 1/2 of avocado/lime mixture.
• Spoon 1/2 of dressing on top.
• Sprinkle 1/2 of bacon crumbles and 2 tablespoons cilantro on top.
• Repeat layer process, topping with bacon and cilantro.
• Cover and chill for several hours before serving.

FRESH CORNBREAD SALAD

Steps:

• Prepare cornbread batter according to package directions; stir in one can of Mexicorn. Bake according to package directions. Cool and crumble., In a large bowl, combine the crumbled cornbread, tomatoes, green pepper, onion and remaining corn. Add mayonnaise; toss to coat. Sprinkle with bacon. Serve or refrigerate.