mexican cornbread salad

mexican cornbread salad

From Sarah Grace

My sister made this for our youngest sisters wedding shower. Of course, you can use turkey bacon in place of the real bacon.

1 (6 ounce) package Mexican cornbread mix
1 (4 1/2) ounce can chopped green chilies
1 dash sage
1 (1 ounce) package ranch dressing mix
1 (8 ounce) container sour cream
1 cup mayonnaise
2 (16 ounce) cans pinto beans, drained
1 cup bell peppers
2 (15 ounce) cans whole kernel corn, drained
3 large tomatoes, chopped
10 slices bacon, cooked and crumbled
1 (8 ounce) package cheddar cheese
1 cup green onions

1. Prepare cornbread, adding green chilies and sage; COOL
2. Combine ranch dressing mix, sour cream,and mayo; set aside
3.crumble 1/2 cornbread into big bowl.
4. Top with 1/2 each of beans, sour cream mixture, green pepper, and next 5 ingredients.
6. cover and chill 2 hours
7. serve in lettuce lined bowls, top with tomato wedges

use only 1/4 cup of mayo, mix corn and beans w/ one cup salsa before layering

8 servings
40 minute prep



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