Friday, October 12, 2012

Southwest Cornbread Salad

3/4 cup ranch dressing

3/4 teaspoon curry powder

15 slices packaged precooked bacon

8 cups cubed (3/4 inch) cornbread

1 medium tomato, diced (3/4 cup)

1/4 cup chopped red onion

1/4 cup chopped fresh cilantro

1 can (11 oz) Green Giant® SteamCrisp® Mexicorn® whole kernel corn, drained

In 1-cup glass measuring cup, mix dressing and curry powder; let stand 5 to 10 minutes to blend flavors. Meanwhile, cook bacon as directed on package until crisp. Drain on paper towels; crumble. In large bowl, combine cornbread, tomato, onion, cilantro and corn. Add bacon and dressing mixture; toss gently to coat.

Makes 15 servings (1/2 cup each)

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