Mexican corn Bread Salad

Mexican Corn Bread Salad Recipe

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by: Jane Swafford

Part of the cook time is baking corn muffins


☆☆☆☆☆ 0 votes

1 Hr
2 Hr
No-Cook or Other


  • 1 oz
    package dry ranch-style dressing mix
  • 1 c
    sour cream
  • 1 c
  • 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

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.

Printable Recipe Card

About Mexican corn Bread Salad

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

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