Yield: 8 servings
Seven Layer Cornbread Salad
This salad has it all — spicy cornbread, fresh veggies, cheddar cheese, and a spicy Ranch dressing — making it a delicious one bowl meal!
Prep Time
20 minutes
Total Time
20 minutes
Ingredients
- 1 pkg. Martha White Mexican Style Cornbread, prepared
- 1 15-oz. can pinto beans, drained
- 1 large tomato, seeded and diced
- 1 15- oz. can whole kernel corn, drained
- 1 1/2 cups Hidden Valley Southwest Chiptole Ranch (or ranch dressing + 1 tablespoon taco seasoning)
- 1-1/2 cups shredded cheddar cheese
- 3 green onions, sliced
Instructions
- Cut the cornbread into cubes or crumble into a In a large glass bowl or trifle bowl.
- Next, layer the pinto beans, tomato, and corn. Evenly pour the Ranch dressing on top. OR, you may pour the dressing on top later when you serve the salad.
- Top with shredded cheddar cheese and garnish with diced green onions.
- Cover and refrigerate until ready to serve.
Notes
- I love adding some extra protein to this dish – fried and crumbled bacon, cooked taco meat (beef or chicken), and chopped rotisserie or grilled chicken are all fantastic options.
- Want to kick it up a notch? Toss some diced jalapeño peppers in with the tomatoes! Be sure to wear gloves when handling hot peppers, since the oils can cause irritation.
Nutrition Information:
Yield:
8Serving Size:
8 ServingsAmount Per Serving: Calories: 318Total Fat: 24gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 39mgSodium: 653mgCarbohydrates: 16gFiber: 3gSugar: 3gProtein: 10g