Southwest Corn Bread Salad Recipe
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
- 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
- 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.
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.
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