Southwestern Cornbread Salad
Experience the ultimate fusion of zesty flavors and hearty textures with this Southwestern Cornbread Salad! This vibrant, layered dish combines savory crumbled cornbread with crisp romaine lettuce, creamy black beans, sweet corn, juicy grape tomatoes, and a medley of colorful veggies—all crowned with a tangy southwestern-style dressing infused with ranch seasoning, lime juice, and a hint of chili powder. Finished with shredded cheddar cheese and crispy bacon crumbles, this salad offers a perfect balance of smoky, creamy, and refreshing flavors in every bite. Ideal for potlucks, barbecues, or a festive family dinner, this eye-catching recipe is as stunning as it is flavorful, making it the perfect centerpiece for any gathering. Serve it chilled and let the bold, southwestern-inspired layers steal the show!
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Recipe Information
Ingredients
- 6 cups cornbread
- 4 cups romaine lettuce
- 15 ounces black beans
- 1.5 cups frozen corn, thawed
- 2 cups grape tomatoes, halved
- 1 red bell pepper, diced
- 4 green onions, sliced
- 1.5 cups shredded cheddar cheese
- 6 slices cooked bacon, crumbled
- 1 cup sour cream
- 1 cup mayonnaise
- 1 ounce ranch seasoning mix
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 0.25 teaspoon cayenne pepper (optional)
Instructions
Prepare the cornbread according to your preferred recipe or package directions. Allow it to cool completely before crumbling into bite-sized pieces.
In a medium mixing bowl, combine sour cream, mayonnaise, ranch seasoning mix, lime juice, chili powder, and cayenne pepper (if using). Whisk together until smooth. Set aside.
In a large glass trifle dish or a clear bowl, layer 3 cups of crumbled cornbread as the base.
Evenly spread 2 cups of chopped romaine lettuce over the cornbread layer.
Add a layer of black beans (rinse and drain the canned beans beforehand).
Next, layer the thawed corn evenly on top of the beans.
Scatter halved grape tomatoes over the corn layer, followed by the diced red bell pepper and sliced green onions.
Sprinkle half of the shredded cheddar cheese and crumbled cooked bacon over the vegetables.
Add another layer using the remaining 3 cups of crumbled cornbread, followed by the remaining lettuce.
Spread the southwestern dressing evenly on top, ensuring it covers the entire surface of the salad.
Sprinkle the remaining cheddar cheese and bacon on top for garnish.
Cover and chill in the refrigerator for at least 1 hour before serving to allow flavors to meld.
Serve the salad with a large spoon, ensuring each serving includes a bit of every layer. Enjoy!
Nutrition Facts
Calories |
5534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 356.3 g | 457% | |
| Saturated Fat | 100.0 g | 500% | |
| Polyunsaturated Fat | 18.3 g | ||
| Cholesterol | 794 mg | 265% | |
| Sodium | 8185 mg | 356% | |
| Total Carbohydrate | 465.2 g | 169% | |
| Dietary Fiber | 50.5 g | 180% | |
| Total Sugars | 94.1 g | ||
| Protein | 145.3 g | 291% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 2956 mg | 227% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 3367 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
