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Mimi's Mexican Cornbread Salad Recipe

Robyn Stone | Add a Pinch
  • 10 minutes
  • Serves 6

INGREDIENTS

1/2

pan Southern Buttermilk Cornbread Recipe (baked and cooled)

1/2

head iceberg lettuce (chopped)

1 26.5 ounce can

black beans, drained and rinsed well (drained and rinsed well)

3 10 ounce cans

diced tomatoes with chiles, drained well

6

slices cooked bacon (diced)

1 1/2 cups

shredded Cheddar cheese

2

avocados (diced)

2 tbsp

lime juice (divided)

Sour cream (optional)