Chile-cornbread salad
1 Servings
Ingredients
| Quantity | 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 | 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 | Bacon slices; cooked and crumbled | |
| 2 | cups | Reduced-fat cheddar cheese; shredded (8 ounces) |
| 1 | cup | Green onions; sliced |
| Lettuce leaves | ||
| Tomato wedges | ||
Directions
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