I made a salad recipe that I had never ever heard of let alone made, a cornbread salad. You never know how things will turn out when you try a new recipe, especially when you are not quite sure how it should taste. This recipe was definitely a keeper. It is always a good sign when others ask for the recipe. I made a few adjustments to the original recipe: I halved the recipe, used black beans instead of pinto beans, excluded the bacon, and used pre-made ranch dressing.
Cornbread salad
from Allrecipes.com
Ingredients
1 (16 ounce) package cornbread mix
1/2 bottle of ranch dressing
1 (15 ounce) cans black beans, drained
2 tomatoes, chopped
1/2 cup chopped green bell pepper
1/2 cup chopped green onion
1 cup shredded Cheddar cheese
1 (11 ounce) cans whole kernel corn, drained
Prepare corn bread according to package directions. Cool, crumble, and set aside. (I crumbled about 1/2 of the prepared cornbread)
Place half the crumbled cornbread in the bottom of a large serving dish. Top with half the beans. Layer the beans with half of the tomatoes, green bell pepper, and green onions. Sprinkle with half the cheese, corn, and the salad dressing mixture. Repeat the layers. Cover, and chill at least 2 hours before serving.
Other dishes from the Gourmet Club:
Some appetizers
Bean dip
Beet salad
Gazpacho Soup
BBQ Chicken (with a very good dog watching closely).
We also had some delicious ribs (not pictured). I also forgot to take pictures of the yummy desserts. Next month's theme is Spanish.
1 comment:
What a great spread and your salad looks great and so colorful!
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