Best 8 Southwestern Cornbread Layered Salad With Bacon Recipes
Get ready to embark on a culinary adventure with our southwestern cornbread layered salad with bacon. This delectable dish is a delightful fusion of flavors, textures, and colors that will tantalize your taste buds and leave you craving more. With its distinct layers of cornbread croutons, seasoned black beans, crisp corn and bell peppers, juicy tomatoes, creamy avocado, and crumbled bacon, this salad is a true masterpiece. Drizzled with a tangy and zesty dressing, each bite offers a symphony of flavors that will transport you to the vibrant and bold landscapes of the Southwest. So, prepare to indulge in a culinary delight that combines the comfort of cornbread with the freshness and vibrancy of a salad, creating a dish that will surely become a favorite in your recipe repertoire.
Let's cook with our recipes!
SOUTHWESTERN LAYERED SALAD
An old potluck favorite, the layered salad is perfect when spiced up with Southwestern flavors. Lighten up classic mayonnaise-based dressing by swapping in olive oil mayonnaise and nonfat Greek yogurt. Lots of veggies, black beans and a bit of Cheddar cheese add staying power.
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the eggs in a large pot and fill with cold water; bring to a boil. Immediately remove from the heat and cover the pot for 10 minutes. Drain and then submerge the eggs in cold water. Peel, slice and set aside.
- Lay the bacon on a paper-towel-lined microwave-safe plate. Cover with another paper towel. Microwave on high for 4 to 5 minutes. Crumble or cut the bacon into small pieces.
- To make the dressing, whisk the yogurt, mayonnaise, lime juice and cayenne together.
- Line the bottom of four serving bowls with the lettuce. Layer the red pepper rings, crumbled bacon, black beans, sliced egg and corn in each bowl. Drizzle the dressing over the salads and sprinkle the cheese on top. Refrigerate at least 30 minutes before serving.
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.
SOUTHWESTERN CORNBREAD LAYERED SALAD
This is a very pretty and colorful salad and it's great to take for a pot-luck gathering. Layered in a trifle bowls, all the colors are nicely presented!
Provided by Leopard Apron
Categories Vegetable
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Prepare 8" pan of cornbread according to package directions. When cooled, cut into large cubes and toast in 375 degree oven for about 10 minutes. Remove from oven to cool. Set aside and prepare dressing using first three ingredients.
- Using 1/2 of cornbread, break into smaller chunks and place in glass serving dish. Begin layering 1/2 of the ingredients (except cheese, bacon & dressing)in order and repeat, beginning again with remaining cornbread. Spread top layer with dressing and top with cheese and bacon crumbles. Garnish with green onion tops or small sweet jalapenos,halved & seeded. Refrigerate until serving time.
SOUTHWESTERN CORNBREAD LAYERED SALAD WITH BACON
Seasoned chunks of cornbread are layered with grilled chicken, tomatoes and Cheddar and topped with bacon pieces in this hearty salad for eight.
Provided by My Food and Family
Categories Home
Time 55m
Yield 8 servings, 1-1/2 cups each
Number Of Ingredients 19
Steps:
- Heat oven to 400ºF.
- Corn Muffins:
- Prepare muffin batter as directed on package; stir in chiles, cumin and oregano. Spoon into 12 paper-lined muffin cups, filling each cup half full. Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove muffins from paper liners; crumble into large pieces.
- Salad Dressing:
- Mix sour cream and dressing.
- Salad:
- Spread half the crumbled Corn Muffins onto large platter. Cover with layers of all remaining Salad ingredients except bacon; top with remaining crumbled muffins, bacon and Salad Dressing. Serve immediately.
Nutrition Facts : Calories 480, Fat 18 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 85 mg, Sodium 1250 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 30 g
SOUTHWEST LAYERED SALAD
This salad is very pretty when served in a large bowl, and is bursting with lots of fresh flavors. You can spice it up by substituting jalapeno peppers for the chile peppers. The dressing is fabulous for all types of salads.
Provided by Anne Z.
Categories Salad Vegetable Salad Recipes
Time 25m
Yield 8
Number Of Ingredients 14
Steps:
- Mix dressing mix, buttermilk, yogurt, and taco seasoning mix together in a mixing bowl.
- Line a large serving bowl with the torn lettuce.
- Mix roasted peppers, black beans, corn, onion, and green chiles together in a bowl. Spread mixture over the lettuce. Top with tomatoes; sprinkle with Cheddar cheese. Arrange avocado slices in an overlapping circle. Garnish with cilantro. Serve with dressing on the side.
Nutrition Facts : Calories 255.3 calories, Carbohydrate 33.2 g, Cholesterol 10.9 mg, Fat 9.1 g, Fiber 8.4 g, Protein 11.1 g, SaturatedFat 2.9 g, Sodium 1213.2 mg, Sugar 8.3 g
SOUTHERN CORNBREAD SALAD
To feed a crowd, especially when I want to make a good impression, I make this eye-popping cornbread salad. It's beautiful in a trifle bowl. I love it in summer, when we can make it with our own garden produce. -Debbie Johnson, Centertown, Missouri
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- Prepare and bake cornbread mix according to package directions, using an 8-in. square baking dish. Crumble when cool., Mix sour cream, mayonnaise and salad dressing mix until blended. In a separate bowl, combine tomatoes, peppers and 1/2 cup green onions. , In a 3-qt. glass bowl, layer half of each: cornbread, beans, tomato mixture, cheese, bacon, corn and dressing. Repeat layers. Top with remaining green onions. Refrigerate 3 hours.
Nutrition Facts : Calories 367 calories, Fat 23g fat (7g saturated fat), Cholesterol 46mg cholesterol, Sodium 607mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 4g fiber), Protein 11g protein.
SOUTHWEST CORNBREAD SALAD
Delicious Southwest-inspired cornbread salad recipe from Holly.
Provided by Cindy
Categories Layered Salads
Time 25m
Yield 10
Number Of Ingredients 15
Steps:
- Cube cornbread.
- Layer cornbread cubes, romaine, beans, corn, bell pepper, tomatoes, Cheddar cheese, and green onions in a large trifle bowl, in that order.
- Stir avocado, jalapeno, lime juice, cilantro, olive oil, cumin, and garlic salt for dressing in a bowl until well combined. Drizzle over salad.
Nutrition Facts : Calories 346.2 calories, Carbohydrate 45 g, Cholesterol 36.1 mg, Fat 14.1 g, Fiber 8.1 g, Protein 12.1 g, SaturatedFat 4.8 g, Sodium 864.4 mg, Sugar 6.8 g
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Be sure to drain the corn and black beans well before adding them to the salad.
- If you don't have any fresh cilantro, you can use dried cilantro instead. Just be sure to use less, as it is more concentrated.
- Feel free to adjust the amount of bacon, cheese, and dressing to your liking.
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
Conclusion:
Southwestern Cornbread Layered Salad with Bacon is a delicious and easy-to-make salad that is perfect for any occasion. It is packed with flavor and texture, and it is sure to be a hit with everyone who tries it. So next time you are looking for a new salad to try, give this one a try. You won't be disappointed.
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