ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Dianne's Southwestern Cornbread Salad

Yield Makes 10 to 12 servings
This 5-star cornbread salad is the perfect dish for summer entertaining. Not only does it taste delicious, but this salad also looks gorgeous on the table.

Ingredients

  • 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 (15-ounce) can whole kernel corn with red and green peppers, drained
  • 1 (8-ounce) package shredded Mexican four-cheese blend
  • 6 bacon slices, cooked and crumbled
  • 5 green onions, chopped

How to Make It

  1. Prepare cornbread according to package directions; cool and crumble. Set aside.

  2. Prepare salad dressing according to package directions.

  3. Layer a large bowl with half each of cornbread, lettuce, and next 6 ingredients; spoon half of dressing evenly over top. Repeat layers with remaining ingredients and dressing. Cover and chill at least 2 hours.