Southwestern Cornbread Layered Salad Recipes

DIANNE'S SOUTHWESTERN CORNBREAD SALAD

Dianne's Southwestern Cornbread Salad image

This cornbread salad takes the layered salad to a whole new level. Everyone has their favorite cold layered salad that they make for family gatherings or office parties but give this cornbread salad a try. It is very user-friendly - make it one time and you never need to look at the recipe again. Plus, it is easily adaptable to whatever ingredients you have on hand. The recipe uses a packaged cornbread mix, but many readers make their favorite cornbread recipe, or use leftover cornbread. Add a layer of leftover holiday turkey or ham and make this a main dish salad. If you make this in the spring or summer, toss in some cold, boiled shrimp or a layer of pulled pork. Add different toppings and garnishes, such as diced avocado, cilantro, or limes, to make it a Mexican cornbread salad with unique flavors. This salad gets better if you let it chill 2 or more hours, so this is an ideal make ahead recipe.

Provided by Southern Living Editors

Yield Makes 10 to 12 servings

Number Of Ingredients 9

Ingredients

1 (6-ounce) package Mexican cornbread mix
1 (1-ounce) envelope buttermilk Ranch salad 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

Steps:

Prepare cornbread according to package directions; cool and crumble. Set aside.
Prepare salad dressing according to package directions.
Layer a large 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 and chill at least 2 hours.

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

Ingredients

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

Ingredients

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

Delicious Southwest-inspired cornbread salad recipe from Holly.

Provided by Cindy

Categories Layered Salads

Time 25m

Yield 10

Number Of Ingredients 15

Ingredients

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

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

Ingredients

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 LAYERED SALAD

Southwest Layered Salad image

This salad is very pretty when served in a large bowl, and is bursting with lots of fresh flavors. You can spice it up by substituting jalapeno peppers for the chile peppers. The dressing is fabulous for all types of salads.

Provided by Anne Z.

Categories Salad Vegetable Salad Recipes

Time 25m

Yield 8

Number Of Ingredients 14

Ingredients

1 (1 ounce) package dry ranch dressing mix (such as Hidden Valley Ranch®)
1 cup buttermilk
1 cup fat-free plain yogurt
½ (1.25 ounce) package taco seasoning mix, or more to taste
8 cups torn romaine lettuce
2 roasted red peppers, diced
1 (14 ounce) can black beans, rinsed and drained
1 (14 ounce) can white corn, drained
¼ cup finely chopped sweet onion
1 (4 ounce) can diced green chile peppers
1 cup diced Roma tomatoes
½ cup shredded sharp Cheddar cheese
1 large avocado - peeled, pitted, and sliced
¼ cup chopped fresh cilantro

Steps:

Mix dressing mix, buttermilk, yogurt, and taco seasoning mix together in a mixing bowl.
Line a large serving bowl with the torn lettuce.
Mix roasted peppers, black beans, corn, onion, and green chiles together in a bowl. Spread mixture over the lettuce. Top with tomatoes; sprinkle with Cheddar cheese. Arrange avocado slices in an overlapping circle. Garnish with cilantro. Serve with dressing on the side.

Nutrition Facts : Calories 255.3 calories, Carbohydrate 33.2 g, Cholesterol 10.9 mg, Fat 9.1 g, Fiber 8.4 g, Protein 11.1 g, SaturatedFat 2.9 g, Sodium 1213.2 mg, Sugar 8.3 g

SOUTHWESTERN CORNBREAD LAYERED SALAD WITH BACON

Southwestern Cornbread Layered Salad with Bacon image

Seasoned chunks of cornbread are layered with grilled chicken, tomatoes and Cheddar and topped with bacon pieces in this hearty salad for eight.

Provided by My Food and Family

Categories Home

Time 55m

Yield 8 servings, 1-1/2 cups each

Number Of Ingredients 19

Ingredients

Corn Muffins
1 pkg. (8-1/2 oz.) corn muffin mix
2 cans (4-1/2 oz. each) green chiles, drained
1/4 tsp. ground cumin
1/4 tsp. dried oregano leaves
Salad Dressing
1/2 cup fat free sour cream
1/2 cup KRAFT Lite Ranch Dressing
Salad
1 pkg. (6 oz.) torn salad greens
1 can (16 oz.) kidney beans, rinsed
1 avocado, chopped
1 can (15-1/4 oz.) corn, drained
1 red pepper, chopped
2 pkg. (6 oz. each) OSCAR MAYER Deli Fresh Southwestern Seasoned or Grilled Chicken Breast, chopped
2 green onions, sliced
2 plum tomatoes, chopped
1 cup KRAFT 2% Milk Shredded Mild Cheddar Cheese
12 slices OSCAR MAYER Thick Sliced Center Cut Bacon, cooked, cut into 1-inch pieces

Steps:

Heat oven to 400ºF.
Corn Muffins:
Prepare muffin batter as directed on package; stir in chiles, cumin and oregano. Spoon into 12 paper-lined muffin cups, filling each cup half full. Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove muffins from paper liners; crumble into large pieces.
Salad Dressing:
Mix sour cream and dressing.
Salad:
Spread half the crumbled Corn Muffins onto large platter. Cover with layers of all remaining Salad ingredients except bacon; top with remaining crumbled muffins, bacon and Salad Dressing. Serve immediately.

Nutrition Facts : Calories 480, Fat 18 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 85 mg, Sodium 1250 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 30 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

Ingredients

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

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Southwestern Cornbread Layered Salad Recipes

DIANNE'S SOUTHWESTERN CORNBREAD SALAD

SOUTHWEST LAYERED CORNBREAD SALAD

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

SOUTHWESTERN CORNBREAD LAYERED SALAD

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!

SOUTHWEST CORNBREAD SALAD

Delicious Southwest-inspired cornbread salad recipe from Holly.

SOUTHWEST CORNBREAD SALAD

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

SOUTHWEST LAYERED SALAD

This salad is very pretty when served in a large bowl, and is bursting with lots of fresh flavors. You can spice it up by substituting jalapeno peppers for the chile peppers. The dressing is fabulous for all types of salads.

SOUTHWESTERN CORNBREAD LAYERED SALAD WITH BACON

Seasoned chunks of cornbread are layered with grilled chicken, tomatoes and Cheddar and topped with bacon pieces in this hearty salad for eight.

SOUTHWESTERN CORNBREAD SALAD

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!

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