Reviewed: May 31, 2001

i have made this cornbread salad about 20 times in the past year everyone loves it

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Reviewed: May 24, 2001

Who would of thought that these ingredients mixed together would be so good, and looks pretty as well! I halfed the recipe, but used all the cornbread. I also added a little milk to the dressing to make it easier to spread.

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LINDABC

Reviewed: Sep. 11, 2000

I have made this twice. It has gone over well each time. I cut the peppers, onions & tomatoes the day before. I also open all the canned veggies, drain & refrigerate to facilitate assemblying the following day. I have added 1/8 teaspoon each of ground cumin & dry oregano to the cornbread before baking.

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HAMMA

Reviewed: May 25, 2000

I switched the ranch dressing for a salsa vinagrette (make your own with salsa, red wine vinager, honey.) I also liked switching black beans in for pinto beans. What a hit! This is a nice change from typical summer salads with pasta.

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SUSIEAMY

Reviewed: May 25, 2000

My kids loved it - Makes a HUGE bowl...enough for a potluck party. Make 1/2 for a regular family meal.

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PISCES224

Reviewed: May 21, 2000

Truly one of the greatest recipes I have ever prepared. This will become a favorite of mine.

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BEAIRDSKITCHEN

Reviewed: May 19, 2000

This recipe is easy, quick, attractive and delicious! I would have to say that, unless you like leftovers (which WERE equally good), this serves about 12 rather than 6. I will certainly make this again, but probably only half a recipe.

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