Tex Mex Cornbread Salad
Dive into a vibrant explosion of flavors with this Tex Mex Cornbread Salad, a layered masterpiece perfect for potlucks, barbecues, or an easy weeknight dinner. This recipe combines the crumbly sweetness of cornbread with the hearty richness of pinto and black beans, crisp fresh vegetables, and a creamy Tex-Mex dressing infused with taco seasoning. Every bite is a fiesta of textures and tastes, with pops of juicy cherry tomatoes, crunchy bell peppers, and the zesty freshness of chopped cilantro. Finished with layers of shredded Mexican cheese and green onions, this colorful salad is as visually stunning as it is delicious. Serve it chilled for a crowd-pleasing side dish or a stand-alone meal, and watch it become the star of your table!
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Recipe Information
Ingredients
- 6 cups cornbread (prepared and cooled)
- 1 15-ounce can pinto beans (drained and rinsed)
- 1 15-ounce can black beans (drained and rinsed)
- 1 15-ounce can canned corn (drained)
- 2 cups cherry tomatoes (halved)
- 1 medium red bell pepper (diced)
- 1 medium green bell pepper (diced)
- 1 medium red onion (diced)
- 0.5 cup cilantro (chopped)
- 1 cup shredded Mexican cheese blend
- 1 cup ranch dressing
- 0.5 cup sour cream
- 1 tablespoon taco seasoning
- 0.25 cup green onions (sliced)
Instructions
Prepare your cornbread according to your favorite recipe or package instructions. Allow it to cool completely and then crumble it into bite-sized pieces.
In a small bowl, whisk together the ranch dressing, sour cream, and taco seasoning to create a Tex-Mex dressing. Set aside.
In a 9x13-inch dish or a large clear trifle bowl, begin layering the ingredients. Start with a layer of crumbled cornbread at the bottom.
Next, evenly spread the pinto beans and black beans over the cornbread layer.
Add the canned corn, followed by a layer of cherry tomatoes, red bell pepper, green bell pepper, and red onion.
Sprinkle the chopped cilantro over the vegetables.
Drizzle half of the prepared Tex-Mex dressing evenly over the layers.
Add a layer of shredded Mexican cheese blend, and then top with sliced green onions.
Repeat the layers if your dish is large enough, finishing with a topping of cheese and green onions.
Cover the dish with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld together.
Serve chilled as a side dish or a hearty salad. Stir lightly before serving if desired.
Nutrition Facts
Calories |
917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 1670 mg | 73% | |
| Total Carbohydrate | 103.1 g | 37% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 25.8 g | ||
| Protein | 20.3 g | 41% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 369 mg | 28% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 817 mg | 17% | |
*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.
