Iceberg Cornbread Layered Salad
Give your ho-hum salad life a boost with this wonderful alternative made with fresh ingredients and cornbread! The homemade fiesta ranch dressing is a bonus!
Ingredients
- 1 1/3 cup buttermilk
- 1 cup mayonnaise
- 1 packet Hidden Valley Ranch Fiesta mix
- 6 medium Roma tomatoes
- 1 small purple onion
- 1 medium jalapeno pepper
- 1/3 cup chopped cilantro
- 2 TBSP fresh squeezed lime juice
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic salt
- 2 boxes Jiffy cornbread mix (prepared)
- 1 cans Mexi-corn, drained
- 1 can black beans, rinsed
- 8 oz iceberg lettuce
- 12 oz bacon, cooked and crumbled
- 2 cups shredded Mexican cheese blend
- dollop sour cream and bacon for garnish
Instructions
- Prepare cornbread according to package instructions.
- Prepare dressing by whisking buttermilk, mayo and Fiesta mix.
- To prepare pico, dice tomatoes, onion (I used a half), and jalapeno (I used half) and mix well. Add cilantro, lime juice, salt, pepper and garlic salt.
- Drain beans and rinse thoroughly. Drain corn and mix beans and corn.
- Prepare bacon according to package instructions.
- To assemble, begin layering in this order: lettuce, crumbled cornbread, bacon, beans and corn, pico de gallo, dressing and shredded cheese.
- Repeat layers, which should give you 2-3.
- Garnish with dollop of sour cream and bacon.