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Mexican Corn Bread Salad

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  • Mexican Corn Bread Salad

    WHOA! seriously layered good looking salad!

    Mexican Corn Bread Salad

    1 package (1 ounce) dry ranch-style dressing mix
    1 cup sour cream
    1 cup mayonnaise
    6 corn bread muffins (16 ounces total)
    2 cans (16 ounces each) pinto beans, rinsed and drained
    1 medium-sized green bell pepper, chopped
    2 cans (15-1/4 ounces each) whole-kernel corn, drained
    3 large tomatoes, chopped
    10 slices bacon, cooked and crumbled
    2 cups (8 ounces) shredded Mexican cheese blend
    6 scallions, sliced

    1. In a small bowl, combine the dressing mix, sour cream, and mayonnaise; set aside.
    2. Crumble half of the corn muffins into a large glass bowl or trifle dish. In the following order, add layers of half of the beans, bell pepper, sour cream mixture, corn, tomatoes, bacon, cheese, and scallions. Repeat the layers once more with the remaining half of each ingredient.
    3. Cover, and chill for at least 2 hours before serving.

  • #2
    OMG, another corn bread salad.............this one looks fantastic Wishingstar!!

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    • #3
      I bet this would be good useing MexiCorn. I love cornbread salad, I'm going to try this one.
      Those that do not know how to weep with their whole heart don't know how to laugh either. ~Golda Meir~

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      • #4
        [QUOTE=fatkat]this one looks fantastic Wishingstar!![/QUOTE]

        Yes it does!

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        • #5
          I think I would use dark red kidney beans in place of the pinto beans, whaddya think??

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          • #6
            [QUOTE=fatkat]I think I would use dark red kidney beans in place of the pinto beans, whaddya think??[/QUOTE]

            Yes, they go best in salads!

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