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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 corn bread replaces the tortilla chips. Stefanie Foster, Wasilla, Alaska
Nutritional Facts 1 cup equals 293 calories, 13 g fat (5 g saturated fat), 50 mg cholesterol, 670 mg sodium, 35 g carbohydrate, 3 g fiber, 10 g protein.
Originally published as Southwest Corn Bread Salad in Country Extra January 2010, p49
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Reviewed on Feb. 11, 2011 by wolv5150
Yummy recipe. I used fresh roasted green chilies in corn bread I also added a 1/2 c. fresh roasted grn. chilies to the salad. I replaced the green pepper with 3 jalapenos and used green onions instead red onion & let sit in fridge over night. It was very tasty, the whole family loved it.
Reviewed on Jan. 16, 2011 by snally1
Very good andeasy
Reviewed on Jan. 11, 2011 by Rockamama
The cornbread was an odd base for the "salad". I would have preferred it on the side.
Reviewed on Jan. 11, 2011 by bradmichellef
I've made this several times and always a big hit.
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