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Dianne's Southwestern Cornbread Salad

A salad that gets its character from package mexican cornbread mix and envelope buttermilk ranch salad dressing mix. On the table in about 15 minutes.

Serves 10 · 15 min · Salad

contains dairycontains meat

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 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 (8-ounce) package shredded Mexican four-cheese blend
  • 6 bacon slices, cooked and crumbled
  • 5 green onions, chopped
Make it lactose-friendly
  • 1 (1-ounce) envelope buttermilk Ranch salad dressing mix → lactose-free milk + 1 tsp lemon juice per cup
  • 1 (8-ounce) package shredded Mexican four-cheese blend → lactose-free or aged hard cheese (naturally lower lactose)

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Prepare cornbread according to package directions, cool, and crumble. Then set aside.
  2. Prepare salad dressing according to package directions.
  3. Layer a large bowl with half each of cornbread, lettuce, and the next 6 ingredients: spoon half of dressing evenly over top. Repeat layers with remaining ingredients and dressing. Cover and chill at least 2 hours.
Nutrition (estimated, per serving)
Calories193
Protein8.4 g
Fat8.1 g
Carbs22.7 g
Fiber5.0 g
Sodium176 mg

Source

based.cooking (community recipes, public domain) — unlicense