Southwest Layered Cornbread Salad

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This beautiful Southwest salad recipe is layered with cornbread and Mexican ingredients. It’s perfect for summer meals when serving a large crowd.


1 cup sour cream

1 cup salsa

2 medium (2 cups) tomatoes, seeded, chopped

1 small (1 cup) green bell pepper, chopped

1/2 cup chopped red onion

1 tablespoon chopped cilantro

4 cups crumbled Sour Cream Cornbread

2 (15.25-ounce) cans whole kernel corn, drained

1 (15-ounce) can black beans, rinsed, drained

1 (15-ounce) can black-eyed peas, rinsed, drained

8 ounces (2 cups) shredded Colby Jack cheese

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