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Garden Fresh Cornbread Salad

3 star rating
 

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Submitted by: tyxe

 

A colorful side dish loaded with healthy beans and vegetables in a creamy ranch flavored dressing.
 

Ingredients

  • 1 7.5 ounce package cornbread muffin mix
  • 1 egg
  • 1/3 cup milk
  • 1 7 ounce can chopped green chilies
  • 1 tablespoon taco seasoning mix
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 1-ounce package ranch style dressing mix
  • 1 15.5 ounce can pinto beans, drained
  • 1 15.5 ounce can black beans, drained
  • 1 10 ounce can corn, drained
  • 1 pint cherry or grape tomatoes, halved
  • 1 6.5 ounce can sliced black olives
  • 1 cup chopped red pepper
  • 1 cup thinly sliced red onion
  • 2 cup shredded cheddar cheese

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Method

Preheat oven to 400 degrees and grease an 8 X 8 inch pan. Prepare cornbread according to package directions using egg/milk; add green chilies and taco spice. Transfer to prepared pan and bake 20-25 minutes or until top springs back when lightly touched. In a small bowl, mix mayonnaise, sour cream and ranch dressing. In a large bowl, crumble cornbread, add beans, corn, tomatoes, olives, red pepper and cheese. Toss to mix. Add dressing and toss to coat. Refrigerate until just before service.

 

Notes: This colorful salad is a perfect potluck treat. It travels well and stays delicious to the last tasty spoonful. I've never brought home leftovers.

 

Number of Servings: 12-14

 

Submitted by: tyxe ()

 

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