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Southwest Corn Bread Salad Recipe
Southwest Corn Bread Salad Recipe photo by Taste of Home

Southwest Corn Bread Salad Recipe

Publisher Photo
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
TOTAL TIME: Prep: 30 min. Bake: 20 min. + chilling
MAKES:18 servings
TOTAL TIME: Prep: 30 min. Bake: 20 min. + chilling
MAKES: 18 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Southwest Corn Bread Salad in Country Extra January 2010, p49

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.

Reviews for Southwest Corn Bread Salad

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Feb. 11, 2011

"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."

MY REVIEW
Reviewed Jan. 16, 2011

"Very good andeasy"

MY REVIEW
Reviewed Jan. 11, 2011

"The cornbread was an odd base for the "salad". I would have preferred it on the side."

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