Mexican Corn Bread Salad Recipe

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Mexican corn Bread Salad

Club Recipes

By
@Greatchoices

by: Jane Swafford

Part of the cook time is baking corn muffins

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
8
Prep:
1 Hr
Cook:
2 Hr
Method:
No-Cook or Other

Ingredients

1 oz
package dry ranch-style dressing mix
1 c
sour cream
1 c
mayonaise
6
corn bread muffins
2 can(s)
16 ounce cans of pinto beans, rinsed and drained
1
green bell pepper chopped
1 pkg
16 ounce frozen corn, thawed
3
large tomatoes
10 slice
bacon cooked and crumbled
2 c
(8 ounces) shredded mexican cheese blend
6
scallions sliced

Step-By-Step

1In a small bowl, combine dressing mix, sour cream, and mayonnaise; set aside
2Crumble half of the corn muffins into a large glass bowl or trifle dish.
3Place a layer of beans over corn muffins, then bell pepper, dressing mixture, corn, tomatoes, bacon, remaining corn muffins, cheese, and scallions.
4Cover and chill at least 2 hours before serving.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Mexican