Southwestern Cornbread Salad


very colourful  This recipe serves 10


  • 1 6oz package mexican cornbread mix
  • 1 cup PC salsa ranch dressing
  • 1 small head romaine lettuce, shredded Lettuce, cos or romaine, raw
  • 2 large tomatoes, chopped Tomatoes, red, ripe, raw, year round average
  • 1 15oz can black beans, rinsed and drained Beans, black, mature seeds, cooked, boiled, with salt
  • 1 15 oz can mexican style corn, drained HEALTHY CHOICE Chicken Enchilada Suprema in Green Chili Sauce, Mexican Style Rice, Corn Medley, and Apple Raspberry Compote, frozen meal
  • 1 8oz package shredded mexican four cheese blend
  • 6 slices bacon, cooked and crumbled Pork, cured, bacon, raw
  • 5 green onions, chopped Onions, green, spring or scallions (includes tops and bulb), raw


Step 1

Prepare cornbread according to package directions; cool and crumble. Set aside.

Step 2

Layer a large bowl with half each of cornbread, lettuce and next 6 ingredients. Spoon dressing evenly over the top

Step 3

Repeat layers with remaing ingredients and dressing

Step 4

Cover and chill at least 3 hours.


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