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Mexican Corn Bread Salad

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    Bean
    Gold Member

  • Bean
    replied
    [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!

    Leave a comment:

  • Guest
    Guest

  • fatkat
    Guest replied
    I think I would use dark red kidney beans in place of the pinto beans, whaddya think??

    Leave a comment:

  • Bean
    Gold Member

  • Bean
    replied
    [QUOTE=fatkat]this one looks fantastic Wishingstar!![/QUOTE]

    Yes it does!

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  • mother_earths_moon_child
    Newbie

  • mother_earths_moon_child
    replied
    I bet this would be good useing MexiCorn. I love cornbread salad, I'm going to try this one.

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  • Guest
    Guest

  • fatkat
    Guest replied
    OMG, another corn bread salad.............this one looks fantastic Wishingstar!!

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  • wishingstar
    Gold Member

  • wishingstar
    started a topic Mexican Corn Bread Salad

    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.
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