Southwest Cornbread Salad Recipe

Name: Southwest Cornbread Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
In a large bowl, combine the cornbread mix, eggs, milk and chiles until blended. Pour into a greased
2
. Bake at 400u00b0 for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
3
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.
4
Cut cornbread into 1-in. cubes. In a large serving bowl, layer the cornbread, bean mixture and remaining cheese. Serve immediately.

1107

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Southwest Cornbread Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Southwest Cornbread Salad

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