Southwest Corn Bread Salad Recipe

Southwest Corn Bread Salad Recipe photo by Taste of Home

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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

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Southwest Corn Bread Salad Recipe

Prep: 30 min. Bake: 20 min. + chilling

Yield: 18 Servings

30 20 50

Ingredients

2 packages (8-1/2 ounces each) corn bread/muffin mix
2 eggs, beaten
2/3 cup 2% milk
1 can (4 ounces) chopped green chilies
2 cans (15 ounces each) black beans, rinsed and drained
2 cups frozen corn, thawed
1 can (14-1/2 ounces) diced tomatoes, drained
1 medium green pepper, chopped
1/2 cup chopped red onion
3 cups (12 ounces) shredded sharp cheddar cheese, divided
1/3 cup water
1/3 cup cider vinegar
1/3 cup canola oil
1 envelope taco seasoning

Directions

In a large bowl, combine the corn bread mix, eggs, milk and chilies until blended. Pour into a greased 13-in. x 9-in. baking pan. Bake at 400° for 20-25 minutes or until a toothpick inserted near 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 corn bread into 1-in. cubes. In a large serving bowl, layer the corn bread, bean mixture and remaining cheese. Serve immediately. Yield: 18 servings.

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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Reviews for Southwest Corn Bread Salad

Southwest Corn Bread Salad

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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.