Southwest Cornbread Salad

Name: Southwest Cornbread Salad
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 18 servings.
Ingredients: 2 packages (8-1/2 ounces each) cornbread/muffin mix; 2 large Eggland's Best eggs, beaten; 2/3 cup 2% milk; 1 can (4 ounces) chopped green chiles; 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 shredded sharp cheddar cheese, divided; 1/3 cup water; 1/3 cup cider vinegar; 1/3 cup canola oil; 1 envelope taco seasoning

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 cornbread replaces the tortilla chips. Stefanie Foster, Wasilla, Alaska

Ingredients

2 packages (8-1/2 ounces each) cornbread/muffin mix
2 large Eggland's Best eggs, beaten
2/3 cup 2% milk
1 can (4 ounces) chopped green chiles
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 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 cornbread mix, eggs, milk and chiles until blended. Pour into a greased 13x9-in. baking pan. Bake at 400° for 20-25 minutes or until a toothpick inserted in 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 cornbread into 1-in. cubes. In a large serving bowl, layer the cornbread, bean mixture and remaining cheese. Serve immediately.

Nutrition Facts

1 cup: 293 calories, 13g fat (5g saturated fat), 50mg cholesterol, 670mg sodium, 35g carbohydrate (8g sugars, 3g fiber), 10g protein.

Originally published as Southwest Black Bean and Cornbread Salad in Country Extra January 2010

Reviews

My Review

Click stars to rate

Average Rating:

wolv5150

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.
snally1

Jan 16, 2011

Very good andeasy
Rockamama

Jan 11, 2011

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