Zesty Tex-Mex Cornbread Layered Salad
This vibrant Zesty Tex-Mex Cornbread Layered Salad is the perfect crowd-pleaser for any gathering. Combining layers of fluffy cornbread, zesty beans, fresh vegetables, crispy bacon, and creamy ranch dressing, this salad delivers a delightful burst of flavors and textures. Each bite is a celebration of Tex-Mex flavors that will leave everyone wanting more. Ideal as a main dish or a side, this salad is easy to prepare and can be made in advance, making it a convenient option for potlucks, barbecues, or casual family dinners.
10-12 servings
Servings
217
Calories
13
Ingredients
Ingredients
Cornbread mix
1 package (prepared as directed and cooled)
Pinto or kidney beans
2 (15 ounce) cans (drained)
Tomatoes
3 (seeded and chopped)
Green onions
1 bunch (chopped)
Green pepper
1 small (diced)
Jalapeno peppers
2 (seeded and diced)
Bacon
12 strips (cooked crisply and crumbled)
Monterey Jack cheese
2 cups (shredded)
Whole kernel corn
34 ounces (drained)
Sour cream
1 cup (none)
Salsa
1 cup (none)
Mayonnaise
1 cup (none)
Dry ranch dressing mix
1 package (none)
Instructions
1
Begin by preparing the cornbread mix according to package directions and allow it to cool completely.
2
In a deep glass bowl or a small punch bowl, crumble half of the baked cornbread into the bottom to create your first layer.
3
Next, layer half of the drained pinto or kidney beans over the cornbread.
4
In a separate small bowl, combine the chopped tomatoes, green onions, diced green pepper, and jalapeno peppers. Mix well.
5
Spread half of the tomato mixture evenly over the beans, followed by half of the crumbled bacon, half of the shredded Monterey Jack cheese, and half of the drained whole kernel corn.
6
In another small bowl, whisk together the sour cream, salsa, mayonnaise, and the dry ranch dressing mix to create a creamy dressing.
7
Spread half of this dressing mixture over the corn layer, using a spoon to drop it evenly and spread gently.
8
Repeat the layering process with the remaining ingredients: another layer of cornbread, beans, tomato mixture, bacon, cheese, corn, and finally the sour cream dressing.
9
Cover the layered salad with plastic wrap and refrigerate for several hours, allowing the flavors to meld together.
10
Before serving, garnish with some additional shredded cheddar cheese for an extra pop of flavor and texture.
Nutrition Information
12g
Fat
16g
Carbs
12g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Zesty Tex-Mex Cornbread Layered Salad?
It is a vibrant, crowd-pleasing dish that combines layers of fluffy cornbread, beans, fresh vegetables, crispy bacon, and a creamy ranch-salsa dressing.
How many servings does this recipe provide?
This recipe makes approximately 10 to 12 servings.
What is the calorie count for one serving?
Each serving contains 217 calories.
How much protein is in each serving?
Each serving provides 12 grams of protein.
What is the fat content per serving?
There are 12 grams of fat per serving.
How many carbohydrates are in a serving?
There are 16 grams of carbohydrates per serving.
What type of beans are used in this salad?
The recipe calls for two 15-ounce cans of either pinto or kidney beans, drained.
What ingredients make up the creamy dressing?
The dressing is a mixture of sour cream, salsa, mayonnaise, and a package of dry ranch dressing mix.
How should the cornbread be prepared?
Prepare the cornbread according to its package directions and ensure it is cooled completely before crumbling.
How much bacon is required for this recipe?
The recipe requires 12 strips of bacon, cooked until crispy and then crumbled.
What type of cheese is used in the layers?
The recipe uses 2 cups of shredded Monterey Jack cheese for the internal layers.
Which fresh vegetables are included in the tomato mixture?
The mixture consists of chopped tomatoes, green onions, diced green pepper, and diced jalapeno peppers.
How should the tomatoes be prepared?
The 3 tomatoes should be seeded and chopped before being added to the mixture.
How much corn is needed for the salad?
The recipe calls for 34 ounces of drained whole kernel corn.
Are the jalapeno peppers seeded?
Yes, the 2 jalapeno peppers should be seeded and diced.
What is the order of the first few layers?
Start with crumbled cornbread, followed by beans, the tomato and vegetable mixture, and then bacon.
Are the layers repeated?
Yes, the layering process is repeated twice using half of the ingredients for each set of layers.
How long should the salad be refrigerated?
The salad should be covered and refrigerated for several hours to allow the flavors to meld together.
Should the salad be covered while chilling?
Yes, it is recommended to cover the salad with plastic wrap before placing it in the refrigerator.
What is used as a final garnish?
Before serving, garnish the salad with additional shredded cheddar cheese.
Is this salad suitable for potlucks?
Yes, its layered presentation and ability to be made in advance make it ideal for potlucks and barbecues.
How spicy is this cornbread salad?
It has a zesty kick from the salsa and the 2 diced jalapeno peppers.
What type of onions are used?
One bunch of chopped green onions is used in the vegetable mixture.
Can I substitute the beans?
Yes, you can use either pinto beans or kidney beans depending on your preference.
What kind of peppers are used in the mix?
The recipe uses one small diced green pepper and two diced jalapenos.
Is this dish a main or a side?
It is versatile and can be served as either a main dish or a side dish.
Can this recipe be made vegetarian?
Yes, by omitting the bacon, this salad can easily be adapted for vegetarians.
How many total ingredients are in this recipe?
There are 13 main ingredients listed for this salad.
What is the texture of the salad?
The salad features a mix of textures including fluffy cornbread, creamy dressing, and crispy bacon and vegetables.
Why must the cornbread be cooled?
Cooling the cornbread completely prevents it from making the other fresh ingredients soggy when layered.