Layered Cornbread Salad

Nut-free
High-Fiber
Vegetarian / Meatless
Dish type
Dinner
Serves
8
Ready in
46 minutes*

Ingredients

  • 1 (6.5-oz.) pkg. cornbread and muffin mix
  • 1 cup light mayonnaise
  • 1 (8-oz.) pkg. sour cream
  • 1 (0.4-oz.) pkg. dry ranch dressing mix
  • 3 large tomatoes, chopped
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped green onion
  • 1 (16-oz.) can pinto beans, rinsed and drained
  • 1 (15.25-oz.) can sweet corn, drained
  • 2 cups shredded Cheddar (8 oz.)

Directions

Prep Time
30 minutes*
Cook Time
16 minutes*
Ready in
46 minutes*
  1. Prepare cornbread mix according to package directions for cornbread. Cool completely. Crumble cornbread into 1-inch pieces.
  2. Meanwhile, for dressing, in a medium bowl stir together mayonnaise, sour cream and ranch dressing mix until combined. Set aside.
  3. To assemble, line a large serving bowl with half of the cornbread. Layer with one-half each of the pinto beans, corn, remaining cheese, tomato mixture and dressing. Repeat layers ending with the dressing. Sprinkle with reserved tomato mixture and reserved cheese. Cover and refrigerate at least 2 hours before serving.
  4. In another medium bowl combine tomatoes, bell pepper and green onion. Set aside 1/2 cup each of the tomato mixture and the cheese.

Nutritional Information

Serving Size
1
Per Serving
Calories 404, Calories Fat 202, Total Fat 22g, Saturated Fat 10g, Cholesterol 75mg, Sodium 792mg, Carbohydrate 32g, Protein 11g
Serving Size1
Calories404
Calories Fat202
Calories (fat) extra49
Total Fat22g
Total Fat (extra)35
Saturated Fat10g
Saturated Fat (extra)54
Trans Fat0g
Cholesterol75mg
Cholesterol (extra)25
Sodium792mg
Sodium (extra)33
Potassium202mg
Carbohydrate32g
Carbohydrate (extra)11
Fiber3g
Fiber (extra)12
Sugars9g
Protein11g
Omega30g
Vitamin A914IU
Vitamin A (extra)18
Vitamin C15mg
Vitamin C (extra)25
Iron1mg
Iron (extra)7