Description
This south-of-the-border cornbread salad is made with Mexican-inspired ingredients and is perfect for any summer barbeque.
Ingredients
- 1 (8.5 ounce) package dry corn bread mix
- 1 (4 ounce) can chopped green chile peppers
- 2 (16 ounce) cans pinto beans, drained
- 1 (16 ounce) bottle Ranch-style salad dressing
- 1 green bell pepper, chopped
- 2 (15.25 ounce) cans whole kernel corn, drained
- 2 tomatoes, chopped
- 1 (3 ounce) can bacon bits
- 8 ounces shredded Cheddar cheese
- 1 green onions
Instructions
- Prepare corn bread mix according to package directions
- adding green chiles. Set aside
- allow to cool
- and crumble.
- Place half of cornbread in bottom of large bowl. Evenly layer with 1 can of beans
- 1 cup salad dressing
- 1/2 chopped bell pepper
- 1 can corn
- 1 chopped tomato
- 1/2 jar bacon bits
- 1/2 package cheese and 1/2 green onions. Repeat layers in same order using remaining ingredients
- beginning with crumbled cornbread.
- Cover
- refrigerate 2 hours and serve chilled.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 3 hrs 10 mins
Servings: 8