Mexican Cornbread Salad

4.5
(157)

This south-of-the-border cornbread salad is made with Mexican-inspired ingredients and is perfect for any summer barbeque.

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Prep Time:
20 mins
Cook Time:
20 mins
Additional Time:
2 hrs 30 mins
Total Time:
3 hrs 10 mins
Servings:
8
Yield:
8 servings

Ingredients

  • 1 (8.5 ounce) package dry corn bread mix

  • 1 (4 ounce) can chopped green chile peppers

  • 2 (16 ounce) cans pinto beans, drained

  • 1 (16 ounce) bottle Ranch-style salad dressing

  • 1 green bell pepper, chopped

  • 2 (15.25 ounce) cans whole kernel corn, drained

  • 2 tomatoes, chopped

  • 1 (3 ounce) can bacon bits

  • 8 ounces shredded Cheddar cheese

  • 1 green onions

Directions

  1. Prepare corn bread mix according to package directions, adding green chiles. Set aside, allow to cool, and crumble.

  2. Place half of cornbread in bottom of large bowl. Evenly layer with 1 can of beans, 1 cup salad dressing, 1/2 chopped bell pepper, 1 can corn, 1 chopped tomato, 1/2 jar bacon bits, 1/2 package cheese and 1/2 green onions. Repeat layers in same order using remaining ingredients, beginning with crumbled cornbread.

  3. Cover, refrigerate 2 hours and serve chilled.

Nutrition Facts (per serving)

719 Calories
46g Fat
58g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 719
% Daily Value *
Total Fat 46g 59%
Saturated Fat 12g 62%
Cholesterol 54mg 18%
Sodium 2258mg 98%
Total Carbohydrate 58g 21%
Dietary Fiber 7g 25%
Total Sugars 11g
Protein 22g
Vitamin C 27mg 137%
Calcium 336mg 26%
Iron 3mg 18%
Potassium 523mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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