Southwest Cornbread Salad

14 ingredients
4 steps

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

Directions

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

Products Matching These Ingredients

Green Tea

Lagg's

NOVA 1

Mcvitie's, mini gingerbread men, milk chocolate

Mcvitie's

NOVA 4
Green Beans

Green Beans

NOVA 1
Green Onions

Green Onions

NOVA 1

Whole Milk

C NOVA 1
Rum Trauben Nuss, Milk Chocolate Wih Rum Raisins & Nuts

Rum Trauben Nuss, Milk Chocolate Wih Rum Raisins & Nuts

Ritter Sport

NOVA 4

Dried egg product whole eggs

E NOVA 3

Organic grade a large brown eggs

Roundy's Organics

A
6 British Large Eggs

6 British Large Eggs

M&S

A NOVA 1

Diced green chiles

B NOVA 3

Mild diced green chiles

B NOVA 3

Whole Green Chiles

Raley's

A NOVA 3

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