Mexican Cornbread Salad
By: Cindy Shope
Updated: May 4, 2012
Serves: 8
Preparation Time: 5 min
Chilling Time: 2 hr
Ingredients
1 (1-ounce) package dry ranch-style dressing mix
1 cup sour cream
1 cup mayonnaise
6 corn bread muffins
2 (16-ounce) cans pinto beans, rinsed and drained
1 green bell pepper, chopped
2 (15.25-ounce) cans whole-kernel corn, drained
3 large tomatoes, chopped
10 slices bacon, cooked and crumbled
2 cups (8 ounces) shredded Mexican cheese blend
6 scallions (green onions), sliced
Instructions
Preparation Time: 5 min
Chilling Time: 2 hr
Ingredients
1 (1-ounce) package dry ranch-style dressing mix
1 cup sour cream
1 cup mayonnaise
6 corn bread muffins
2 (16-ounce) cans pinto beans, rinsed and drained
1 green bell pepper, chopped
2 (15.25-ounce) cans whole-kernel corn, drained
3 large tomatoes, chopped
10 slices bacon, cooked and crumbled
2 cups (8 ounces) shredded Mexican cheese blend
6 scallions (green onions), sliced
Instructions
- In a small bowl, combine dressing mix, sour cream, and mayonnaise; set aside.
- Crumble half of corn muffins into a large glass bowl or trifle dish. Layer beans over corn muffins, then bell pepper, sour cream mixture, corn, tomatoes, bacon, remaining corn muffins, cheese, and scallions.
- Cover, and chill for at least 2 hours before serving.
