Southwest Cornbread 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 cornbread replaces the tortilla chips. Stefanie Foster, Wasilla, Alaska
Ingredients
- 2 packages (8-1/2 ounces each) cornbread/muffin mix
- 2 large 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
Reviews
This one had an interesting mix of flavors,. I enjoyed it, but others of my family not so much. Keeping this in my recipe box, though, for future potluck purposes.
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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.
Very good andeasy
The cornbread was an odd base for the "salad". I would have preferred it on the side.
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