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Southwestern Cornbread Salad

6 oz. package Mexican cornbread mix, baked.
16 oz. ranch dressing
1 small head Romaine lettuce shredded
2 large tomato’s, chopped
15 oz. can black beans, rinsed
15 oz. Mexi-corn, drained
8 oz. package Mexican cheese blend
6 slices of bacon, cooked and crumbled
5 green onions chopped

Layer in a large bowl, half each of crumbled cornbread, lettuce, then next six ingredients. Cover with half of Ranch dressing, then repeat layers with other half of ingredients ending with dressing. Chill.

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