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mexican corn bread salad

Greatchoices avatar
Recipe by
Club Recipes
@Greatchoices
The Villages, FL

by: Jane Swafford Part of the cook time is baking corn muffins

►
yield 8 serving(s)
prep time 1 Hr
cook time 2 Hr
method No-Cook or Other

Ingredients For mexican corn bread salad

  • 1 oz
    package dry ranch-style dressing mix
  • 1 c
    sour cream
  • 1 c
    mayonaise
  • 6
    corn bread muffins
  • 2 can
    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

How To Make mexican corn bread salad

  • 1
    In a small bowl, combine dressing mix, sour cream, and mayonnaise; set aside
  • 2
    Crumble half of the corn muffins into a large glass bowl or trifle dish.
  • 3
    Place a layer of beans over corn muffins, then bell pepper, dressing mixture, corn, tomatoes, bacon, remaining corn muffins, cheese, and scallions.
  • 4
    Cover and chill at least 2 hours before serving.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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