Layered Southwestern Cornbread Salad
Yields: 12-14 servings
Ingredients:
Spicy Ranch Dressing:
- 1 [1.0 oz] package of Spicy Ranch dressing mix
- 1 1/3 cups milk/buttermilk
- 1 cup mayonnaise
For the pico de gallo:
- 6 medium Roma tomatoes
- 1 medium purple onion
- 1 medium jalapeno pepper
- 1/3 cup chopped fresh cilantro
- 2 Tbsp lime juice
- garlic salt and black pepper
For the salad:
- 1 [7.5 oz] box cornbread mix plus ingredients to prepare
- 2 [12 oz] pkgs frozen Southwestern Corn OR 2 [11 oz] cans Mexi-Corn
- 1 [15 oz] can black beans, drained & rinsed
- 2 cups shredded Mexican cheese blend
- 8 oz shredded iceberg lettuce
- 12 oz. bacon cooked, crumbled & cooled
- 1/2 cup sour cream
Directions:
- Prepare the cornbread per the instructions on the package, cool and divide into thirds.
- Prepare the dressing and chill.
- Pico de gallo - dice the tomatoes, onion, and jalapeno pepper leaving seed for super spicy. Toss with the chopped cilantro, lime juice and salt and pepper.
- Drain the Mexican corn and black beans, and rinse the beans thoroughly. Mix together. If you're using frozen corn, cook according to the package directions and cool before tossing with the black beans.
- Layer the salad in a trifle bowl repeating layers reserving some pico de gallo, bacon bits, and cheese to garnish.
- shredded lettuce
- crumbled cornbread
- bacon
- Mexican corn and black beans
- pico de gallo,
- dressing
- shredded cheese
- Top with pico de gallo, bacon bits, and cheese and sour cream.
- Refrigerate for several hours or overnight.