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Southwest Layered Cornbread Salad

Name: Southwest Layered Cornbread Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 servings (3/4 cup each).
Ingredients: 1 package (8-1/2 ounces) corn bread/muffin mix; 2 cans (15 ounces each) black beans, rinsed and drained; 1 can (15-1/4 ounces) whole kernel corn, drained; 3 medium tomatoes, chopped; 1 medium onion, chopped; 1-1/2 cups ranch salad dressing; 2 cups shredded cheddar cheese

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Test Kitchen Approved

Total Time

Prep: 20 min. Bake: 15 min. + cooling

Makes

12 servings (3/4 cup each)

With no last-minute assembly needed, this layered salad is ready for a spot on the party buffet. —Rod & Sue Brusius, Omro, Wisconsin

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Ingredients

1 package (8-1/2 ounces) corn bread/muffin mix
2 cans (15 ounces each) black beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
3 medium tomatoes, chopped
1 medium onion, chopped
1-1/2 cups ranch salad dressing
2 cups shredded cheddar cheese

Directions

Prepare and bake cornbread according to package directions. Cool completely on a wire rack. Break into crumbles.
In a 3-qt. bowl, layer half of each of the following: cornbread, beans, corn, tomatoes, onion, dressing and cheese. Repeat layers. Refrigerate, covered, until serving.

Nutrition Facts

3/4 cup: 372 calories, 22g fat (6g saturated fat), 38mg cholesterol, 826mg sodium, 31g carbohydrate (9g sugars, 5g fiber), 11g protein.

Southwest Layered Cornbread Salad

Total Time

Makes

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