CalzinoCapo.com

 Site Search:
 
      Home     Recipes     Store

Chile-Cornbread Salad

Home | Recipes | C
Summer

Ingredients:

  • 1 pk Mexican cornbread mix; (6-ounce)
  • 1 cn Chopped green chiles; (4.5-ounce)
  • 1 pk Ranch-style dressing mix; (1-ounce)
  • 1 Container light sour cream; (8-ounce)
  • 1 c Reduced-fat mayonnaise
  • 2 cn Pinto beans(16-ounce); rinsed and drained
  • 1 c Green bell pepper; chopped
  • 2 cn Whole kernel corn (15 1/4-ounce); drained
  • 3 lg Tomatoes; chopped
  • 10 Bacon slices; cooked and crumbled
  • 2 c Reduced-fat cheddar cheese; shredded (8 ounces)
  • 1 c Green onions; sliced
  • Lettuce leaves
GARNISH
  • Tomato wedges

Directions:

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@aol.com> on Jan 23, 1998