It's week #2 of Potluck Fridays! 'Tis the season of salads, and nowhere is the salad competition more fierce than at a summer potluck. You've got conservative potato salads, party-girl pasta salads, fresher-than-thou fruit salads, and, of course, Jell-O salads, which always remind you of your sweet great aunt who wore sensible shoes and carried a vinyl purse containing a few used tissues, a tube of orange lipstick, a near-empty roll of Certs, and a baggie of tarnished pennies. (You didn't mean to snoop, but when you're the only kid at a potluck you have to find ways to entertain yourself.)
It's easy to grow a tad weary of summer salads—until you come across something like Chili Cornbread Salad. My trendy shoe-wearing friend Jen trotted out this crazy-delicious number at an annual summer gathering of college friends back in 2006, and we all went bonkers. This is a statement-making salad. A scene-stealing salad. A salad of substance. It could actually be a perfect summer meal all on its own, but it's a positively killer accompaniment to barbecued chicken or ribs.
Chili Cornbread Salad
8.5 oz. pkg cornbread mix (I use Jiffy)
1 can (4 oz.) chopped green chiles, drained
1/8 tsp. cumin
1/8 tsp. oregano
Pinch sage
1 c. mayonnaise
1 c. sour cream
1 envelope ranch salad dressing mix
2 cans (15 oz. each) pinto beans, drained and rinsed
2 cans (15 oz. each) whole kernel corn, drained
3 medium tomatoes, chopped
1 c. chopped green pepper
1 c. chopped green onions (green and white parts)
10 bacon strips, cooked and crumbled (tip: really crispy bacon works best)
2 c. shredded sharp cheddar cheese
Prepare cornbread mix per directions. Stir in chiles, cumin, oregano, and sage. Spread in 8 in. pan. Bake at 400 for 20-25 minutes. // In a small bowl combine mayo, sour cream, and ranch dressing mix. Set aside. Crumble half of cornbread in a 9x13 pan (you'll need a deep one). Layer with half of beans, mayo mixture, corn, tomatoes, green pepper, green onion, bacon, and cheese. Repeat layers. Cover and refrigerate at least two hours.
