Mexican Cornbread Salad
Delectable Mexican cornbread salad recipe that is a hit at potlucks. Comfort food that everyone will love!
Servings 20
Calories 264kcal
Ingredients
- 2 packs Mexican cornbread mix made according to package directions
- 2 packs ranch dressing mix
- 2 c buttermilk
- 2 c mayonnaise
- 1 lettuce head finely chopped
- 2 cans seasoned black beans rinsed and drained
- 1 can shoepeg corn drained (use white or yellow corn if you can't find shoepeg)
- 1 can mexicorn drained
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 1 jar green olives
- 1 can sliced black olives
- 2 to matoes
- 1 bunch green onions sliced
- 8 oz shredded cheddar cheese
Instructions
- 1. Prepare cornbread mix according to package directions. Cool.
- 2. Mix ranch dressing mix with buttermilk and mayonnaise and refrigerate until ready for use.
- 3. Crumble ½ cornbread into a large glass trifle bowl or 5-quart ice cream bucket (perfect for traveling!)
- Layer ½ lettuce, 1 can black beans, 1 can corn, red bell pepper, sprinkle enough green olives to cover 1 layer (don't use whole jar), ½ tomatoes, 1 ¼ cups ranch dressing, repeat ½ cornbread, ½ lettuce, 1 can black beans, 1 can corn, green bell pepper, ½ tomatoes, black olives, green onions, 1 ¼ cup ranch dressing, shredded cheese, and top with bacon bits.
- 4. Cover and refrigerate at least 2 hours and up to 24 hours before serving.
Video
Notes
I swear I layer this in a different order every time I make it so don't overthink it.
Nutrition
Serving: 1serving | Calories: 264kcal | Carbohydrates: 13g | Protein: 7g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 15g | Cholesterol: 22mg | Sodium: 514mg | Fiber: 3g | Sugar: 4g