Chile-cornbread salad

Yield: 1 Servings

Measure Ingredient
1 pack Mexican cornbread mix; (6-ounce)
1 can Chopped green chiles; (4.5-ounce)
1 pack Ranch-style dressing mix; (1-ounce)
1 \N Container light sour cream; (8-ounce)
1 cup Reduced-fat mayonnaise
2 cans Pinto beans(16-ounce); rinsed and drained
1 cup Green bell pepper; chopped
2 cans Whole kernel corn (15 1/4-ounce); drained
3 larges Tomatoes; chopped
10 \N Bacon slices; cooked and crumbled
2 cups Reduced-fat cheddar cheese; shredded (8 ounces)
1 cup Green onions; sliced
\N \N Lettuce leaves
\N \N Tomato wedges

GARNISH

Prepare cornbread mix according to package directions, adding chopped green chiles; cool.

Combine dressing mix, sour cream, and mayonnaise; set aside.

Crumble half of cornbread into a bowl. Top with half each of beans, sour cream mixture, bell pepper, and next 5 ingredients. Repeat layers.

Cover and chill 2 hours. Serve salad in lettuce-lined bowls, and garnish, if desired.

Makes 8 servings.

Recipe by: Southern Living

Posted to MC-Recipe Digest V1 #1036 by Suzy Wert <SuzyWert@...> on Jan 23, 1998

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