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The Hungry {Romance} Writer: Cornbread Salad

I love this salad, but I don't love raw onions and peppers so I often leave them out and the salad is just as delicious.

Course Salad
Prep Time 30 minutes
Cook Time 15 minutes
Servings 16

Ingredients

Dressing

  • 1 10-ounce package Hidden Valley Ranch Dressing
  • 1 cup mayonnaise
  • 1 cup sour cream

Salad

  • 2 boxes Jiffy Corn Muffin Mix
  • 2 egg
  • 2/3 cup milk
  • 2 16-ounce cans black beans rinsed (or your favorite kind of bean)
  • 3 large tomatoes chopped
  • 1/2 cup green pepper chopped (optional)
  • 1/2 cup red peppers chopped (optional)
  • 1/4 cup green onions chopped
  • 2 cans sweet corn drained
  • 2 cups shredded cheddar cheese

Instructions

Dressing

  1. In a large bowl, stir together the sour cream, mayonnaise, and ranch dressing. Cover and set aside in the refrigerator until ready to use.

  2. Make the Jiffy Corn Muffin mix according to the directions (using 1 egg and 1/3 cup milk per box) and bake in two greased 9" round cake pans. Bake for about 10 minutes, but check at 8 minutes to make sure the cornbread doesn't burn. Once it's baked, cool in a baking rack for at least 15 minutes.

  3. While cornbread is baking, mix the black beans, tomatoes, corn, green onions and peppers in a large bowl. Stir until the veggies are combined and blended. Set aside.

  4. Build this salad in a large, glass bowl. Layer the salad with 1 cornbread crumbled in the bottom of the bowl. On top of the cornbread, spoon half of the veggie mixture. Then layer half the dressing and then layer half the cheese. Repeat the layers with cornbread, veggies, dressing, and finish the salad by topping it with the cheddar cheese.

  5. Refrigerate for at least 2 hours or until ready to serve.