Chili Cornbread Salad
Chili Cornbread Salad is a layered dish with chunks of green chili cornbread, veggies, beans, bacon, cheese, and a creamy, Fiesta dressing.
Ingredients
Make the cornbread:
- 1 8 ½ oz package cornbread/muffin mix
- 2 4 oz cans chopped green chiles, drained
- ⅛ tsp ground cumin
- ⅛ tsp dried oregano
Make the sauce:
- 1 cup mayonnaise
- 1 cup sour cream
- 1 envelope Fiesta Ranch dip mix
Assemble the salad:
- 2 15 oz cans black beans, rinsed and drained
- 2 15 oz cans whole kernel corn, drained
- 5 Roma tomatoes, chopped
- 1 cup chopped green pepper
- 1 cup chopped green onions
- 10 bacon strips, cooked and crumbled
- 2 cups shredded Cheddar cheese
- 2 avocados, cut into chunks (for garnish)
- 1 small can sliced black olives, drained
Equipment
Instructions
- Preheat oven to 400 degrees.
- Prepare cornbread batter according to package directions. Stir in drained chiles, cumin and oregano. Prepare an 8-inch baking dish with cooking spray. Spread the cornbread into the dish and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Cool the cornbread and set aside.
Make the dressing:
- Combine the mayonnaise, sour cream and Fiest Ranch dressing mix. Whisk together and set aside.
Assemble the salad:
- Crumble half of the cornbread into a 13x9-in. dish. Layer with half of the beans, dressing, corn, tomatoes, green pepper, green onions, bacon and cheese. Repeat layers (dish will be very full). End with bacon and cheese on top! Cover and refrigerate for 2 hours.
- Before serving, add 2 chopped (in chunks) avocados, and a small can of drained sliced black olives to the top (a couple sprinkles) and SERVE!
Notes
Sandy's tips and substitutions:
- Vegetarian: Leave out the bacon and make it vegetarian!
- Beans: Add your favorite beans.
- Cheese: Use Jack cheese, Pepper Jack, or even Mozzarella cheese!
- Not an olive fan? Leave them out.
- Add a kick: Replace the green chilis for finely diced jalapenos!
- Does this salad need to be layered? We recommend layering the salad to keep the ingredients fresh. Otherwise they may get soggy. So yes, layer the salad before serving. Optional to toss all the ingredients together in a giant bowl and add the dressing and mix together to serve right away!
- The last step: Remember to hold out the avocodas and olives to add right before serving!
- What type of bowl do you use? You can use an epic salad bowl, or a glass trifle, 9x13, or glass bowl (pretty!) so the layers show through.
- Optional to serve the salad in layers, or you can toss it all together!
Nutrition Facts
Calories: 436kcal, Carbohydrates: 9g, Protein: 9g, Fat: 41g, Saturated Fat: 12g, Polyunsaturated Fat: 11g, Monounsaturated Fat: 16g, Trans Fat: 0.1g, Cholesterol: 50mg, Sodium: 1058mg, Potassium: 362mg, Fiber: 4g, Sugar: 2g, Vitamin A: 849IU, Vitamin C: 19mg, Calcium: 186mg, Iron: 1mg