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Layered Southwestern Cornbread Salad Recipe

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Ingredients

Adjust Servings:
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

Nutritional information

549.4
Calories
264 g
Calories From Fat
29.4 g
Total Fat
11.6 g
Saturated Fat
58.4 mg
Cholesterol
873.4 mg
Sodium
56.1 g
Carbs
9.1 g
Dietary Fiber
5.9 g
Sugars
20 g
Protein
257g
Serving Size

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Layered Southwestern Cornbread Salad Recipe

Features:
    Cuisine:

    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!

    • 70 min
    • Serves 10
    • Easy

    Ingredients

    Directions

    Share

    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!


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    Steps

    1
    Done

    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.

    2
    Done

    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.

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    Lawsin Lee

    Dessert diva known for her elegant and delightful sweet treats.

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