CORNBREAD SALAD

CORNBREAD SALAD
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from Bobbi Leitsch
  • CourseSalads
CORNBREAD SALAD
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
from Bobbi Leitsch
  • CourseSalads
Ingredients
  • Prepare:
  • 1 package corn bread/muffin mix according to package directions… 8 ½ ounces
  • Stir in:
  • 1 - 4 ounce can chopped green chilies undrained
  • 1/8 tsp. ground cumin
  • 1/8 tsp. dried oregano
  • pinch aof rubbed sage
  • Bake according to directions on box or recipe. Cool and gently crumble. BIG crumbs
  • Mix:
  • 1 pkg. Hidden Valley Ranch dry salad dressing mix 1 oz.
  • 1 c. sour cream
  • 1 c. mayonnaise
  • Prepare:
  • 2 cans pinto beans drained, 16 oz.
  • 2 - 15 ounce cans whole kernel golden sweet corn drained
  • 3 lg. tomatoes chopped
  • 1 cup chopped green pepper
  • 1 bunch finely chopped green onions
  • 2 cups shredded cheddar cheese
  • 10 slices bacon cooked and crumbled
Instructions
  1. Ready???
  2. Place half of crumbled cornbread in the bottom of a large serving bowl with straight sides or a 13 X 9” pyrex baking dish. Top with half of each of the beans, mayonnaise mixture, and corn. Combine tomatoes, pepper, and onions- layer on half of this mixture, followed by ½ the bacon and cheese. Repeat layers using remaining ingredients.
  3. Garnish as desired.
  4. Cover and chill 2-3 hours or overnight before serving.
Terri's Notes

- It’s easier to make in a bowl, less surface area to spread out layers of ingredients.
- You may use your favorite corn bread recipe instead of a mix, just need to make the equivalent of a 9 X 9” pan of cornbread.
- I mixed 1 can of black beans with 1 can of pinto beans, some recipes call for kidney beans.
- 4 cups of fresh corn shaved from the cob is a tasty alternative to canned!

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