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.
5. REPEAT LAYERS.
6. cover and chill 2 hours
7. serve in lettuce lined bowls, top with tomato wedges

VARIATION:
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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