Best 2 Southwest Cornbread Salad Recipes
Indulge in the vibrant flavors of the Southwest with this tantalizing Southwest Cornbread Salad. This unique and flavorful dish combines the sweet and savory notes of cornbread, black beans, corn, and a zesty dressing to create a culinary masterpiece. The salad is not only visually appealing with its vibrant colors but also packed with a variety of textures that make it a delight to eat. Whether you're looking for a hearty main course or a refreshing side dish, this Southwest Cornbread Salad is sure to satisfy your cravings. With three variations included in the article—a classic, vegetarian, and vegan option—there's something for everyone to enjoy. Get ready to embark on a culinary journey that will leave your taste buds dancing with joy!
Check out the recipes below so you can choose the best recipe for yourself!
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
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 7
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.
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
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 18 servings.
Number Of Ingredients 14
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.
Tips:
- Use fresh ingredients: Fresh corn, tomatoes, and peppers will give your salad the best flavor. If you can't find fresh corn, you can use frozen or canned corn, but be sure to drain it well.
- Don't overcook the corn: You want the corn to be tender, but not mushy. Cook it just until the kernels are opaque and slightly tender.
- Use a sharp knife to dice the vegetables: This will help to ensure that the vegetables are evenly diced and that the salad has a uniform appearance.
- Don't be afraid to experiment with different ingredients: You can add other vegetables to the salad, such as black beans, avocado, or cucumber. You can also change the dressing to suit your taste.
- Make the salad ahead of time: This salad can be made up to 24 hours ahead of time. Just be sure to keep it covered in the refrigerator.
Conclusion:
Southwest cornbread salad is a delicious and refreshing salad that is perfect for a summer picnic or potluck. It is also a great way to use up leftover cornbread. With its combination of sweet corn, juicy tomatoes, crisp peppers, and creamy avocado, this salad is sure to be a hit with everyone who tries it.
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