Southwestern Cornbread Salad

czwartek, 13 lutego 2014

Southwestern Cornbread Salad

Time: 45 mins

Ingredients

  • 1 (16 ounce) package Mexican 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

Directions

  • 1 Prepare the cornbread according to directions on package; cool and crumble.
  • 2 Set aside.
  • 3 Mix Ranch salad dressing mix with the buttermilk and mayonnaise. Set aside.
  • 4 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.
  • 5 Cover and chill at least 2 hours. Enjoy!

0 komentarze :

Prześlij komentarz