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Southwest Corn Bread Salad

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

18 ServingsPrep: 30 min. Bake: 20 min. + chilling

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

2 of 2

Southwest Corn Bread Salad (continued)

Directions (continued)

corn bread, bean mixture and remaining cheese. Serve immediately.
Yield: 18 servings.

Nutrition 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.