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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
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A different tasty salad. After having this at a potluck, I had to have the recipe. Ingredients:
1 (6 ounce) package mexican cornbread mix |
1 (4 1/2 ounce) can chopped green chilies |
1 dash ground sage |
1 (1 ounce) package ranch style salad dressing mix |
1 (8 ounce) sour cream |
1 cup mayonnaise |
2 (16 ounce) cans pinto beans, drained |
1 cup green bell pepper, chopped |
2 (15 1/4 ounce) cans whole kernel corn, drained |
3 tomatoes, large, chopped |
10 slices bacon, cooked & crumbled |
1 (8 ounce) packaged shredded cheddar cheese |
1 cup sliced green onion |
lettuce leaf |
tomato, wedges (optional) |
Directions:
1. Prepare corn bread mix according to package direction, adding green chilies and sage; cool.
2. Combine salad dressing mix, sour cream, and mayonnaise; set aside.
3. Crumble HALF of corn bread into a bowl.
4. Top with HALF each of beans, sour cream mixture, green pepper, corn, chopped tomatoes, bacon, cheese, and onions.
5. Repeat layers.
6. Cover and refrigerate for 2 hours.
7. Serve in lettuce lined bowl and top with tomato wedges, if desired.
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