Best 2 Southwest Cornbread Salad Recipes
Southwest cornbread salad is a unique and savory dish that combines the flavors of the Southwest with the heartiness of cornbread. This vibrant salad is a perfect side dish for grilled meats or fish, or it can be served as a main course with a side of soup or salad. With its colorful ingredients and zesty dressing, southwest cornbread salad is sure to please everyone at your table.
Check out the recipes below so you can choose the best recipe for yourself!
SOUTHWEST LAYERED CORNBREAD SALAD
With no last-minute assembly needed, this layered salad is ready for a spot on the party buffet. -Rod & Sue Brusius, Omro, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 7
Steps:
- 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 : Calories 372 calories, Fat 22g fat (6g saturated fat), Cholesterol 38mg cholesterol, Sodium 826mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 5g fiber), Protein 11g protein.
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
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 18 servings.
Number Of Ingredients 14
Steps:
- 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 : Calories 293 calories, Fat 13g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 670mg sodium, Carbohydrate 35g carbohydrate (8g sugars, Fiber 3g fiber), Protein 10g protein.
Tips:
- Use fresh ingredients: Fresh corn, tomatoes, and cilantro add a burst of flavor to this salad. Try to use them whenever possible.
- Don't overcook the corn: The corn should be cooked until it is tender but still has a slight crunch. Overcooked corn will be mushy and bland.
- Toast the cornbread: Toasting the cornbread adds a nice crispy texture to the salad. You can toast the cornbread in a toaster oven or in a skillet over medium heat.
- Use a light dressing: A heavy dressing will overpower the other ingredients in the salad. A simple vinaigrette or a light sour cream dressing is a good option.
- Serve the salad immediately: This salad is best when served immediately after it is made. The cornbread will start to get soggy if it sits in the dressing for too long.
Conclusion:
Southwest cornbread salad is a delicious and easy-to-make summer dish. It is packed with fresh flavors and textures, and it is sure to be a hit at your next potluck or barbecue. This particular recipe is great starting point, but you can feel free to experiment with different variations. For example, you could add black beans, avocado, or even grilled chicken to the salad. You could also make a spicy dressing by adding some chopped jalapeño peppers or cayenne pepper. No matter how you make it, southwest cornbread salad is a refreshing and delicious way to enjoy the summer harvest.
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