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Cornbread Salad

1 package cornbread mix, prepared as directed
2 (15 ounce) cans pinto beans or kidney beans, drained
3 tomato, seeded and chopped
1 bunch green onion, chopped
1 small green pepper, diced
2 jalapeno pepper, seeded and diced
12 strips bacon, cooked crisply and crumbled
2 cups Monterey jack cheese,
34 ounces whole kernel corn, drained
1 cup sour cream
1 cup salsa
1 cup mayonnaise
1 package dry ranch dressing mix

Use a deep glass bowl or small punch bowl. Crumble
half of the baked cornbread in the bottom of the bowl.
Top with half of the beans. In a small bowl, combine
the tomatoes, onions, green pepper, and jalapeno
peppers. Spread half of the tomato mixture over the
beans, then sprinkle with half the bacon, half the
cheese and half of the corn. In another small bowl,
stir together the sour cream, salsa, mayonnaise and
Ranch dressing mix. Spread half of the sour cream
mixture over the corn (drop by spoonfuls and spread
gently). Repeat the process with the remaining ingredients.
Cover and chill for several hours before serving. Garnish
with a little shredded Cheddar cheese if desired.

Phyllis in Bethalto

http://www.nancyskitchen.com

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