Southwestern Salad
I first met this unusual salad at a church dinner about 10 years ago, and after tasting it, I immediately asked for the recipe. All of the ingredients are very complimentary, but the one that stands out is the cornbread. I know it sounds strange to put cornbread in a salad, but wait until you taste it. The Ranch dressing, which is made from sour cream and mayonnaise, is fabulous all by itself. Combine those ingredients with bacon, cheddar cheese, pinto beans, and several vegetables, and you’ve got a winner of a salad that can be served as a main dish. I don’t usually recommend certain brands, but in this case I am recommending the Krusteaz brand cornbread mix because their honey cornbread is quite good. And I promise they aren’t paying me a dime to say that.
This is a layered salad, and you start by using half of each of the ingredients.
It has cornbread, pinto beans, tomatoes, bell peppers, green onions, cheese, bacon, corn, and the Ranch dressing.
Then you just repeat the layers starting with the cornbread again.
Finish off with a second layer of the Ranch dressing. Then chill in the refrigerator for 2-3 hours. Toss gently before serving.
I think you’re gonna like it!
Recipe By: Origin Unknown/Slightly adapted by Winner Dinners
Serves about 10
Note: This salad needs to be chilled in the refrigerator for 2-3 hours before serving!
1 15-ounce package honey cornbread mix (Krusteaz brand is very good)
10 slices bacon
1 1-ounce package Ranch dressing mix
1-1/2 cups sour cream
1-1/2 cups mayonnaise (I recommend Best Foods brand)
2 15-ounce cans pinto beans, drained
3 tomatoes, chopped
1 medium green bell pepper, chopped
1 cup green onions, chopped
2 cups shredded cheddar cheese
2 11-ounce cans whole kernel sweet corn , drained
Prepare the cornbread according to package directions and set aside to cool. Cook the bacon. Crumble and set aside. Whisk together the Ranch dressing mix, sour cream, and mayonnaise. Set aside. Chop the vegetables and grate the cheese.
Crumble half of the cornbread and put it in the bottom of a large serving bowl. Make layers by using half of the following ingredients in this order: beans, tomatoes, bell pepper, green onions, cheese, bacon, corn, and salad dressing. Repeat the layers using the remaining ingredients. Cover and chill 2-3 hours. Gently toss before serving.
I have used Krusteaz cornbread because it is more affordable, but if you would like to splurge and really spoil who you are cooking for, try the cornbread mix by Stonewall Kitchen. I have only been able to find it at a Farmers Almanac store and at Dave’s Marketplace. It is about 5-8 dollars, but it will be the best cornbread that you have ever had in your life and is a hit as bread or muffins and incredibly easy. You only have to add an egg, water, and oil.
Kristen, thanks for telling me about the Stonewall Kitchen cornbread. I had never heard of it before, but I looked it up online, and the picture sure looks good. We don’t have a Farmers Almanac store or a Dave’s Marketplace around here, so I might have to order it directly from the Stonewall Kitchen website.
Interesting salad. I can’t wait to try this. We love cornbread!
I love this…very unique!