Cornbread Salad with Beans Recipe
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1 package corn bread muffin mix (7.5 oz pkg)
1 can chopped green chilies (4 oz can)
1/8 teaspoon dried oregano
1 cup mayonnaise
1 cup sour cream
1 packet dry ranch-style dressing mix (1 oz pkt)
10 slices bacon
2 cans pinto beans, drained, rinsed
1 can whole kernel corn, drained
3 tomatoes, chopped
1 cup green pepper, chopped
1 cup green onion, chopped
2 cups shredded Cheddar cheese
:8 inch square baking pan, 9 x 13 baking dish
Preheat the oven to 400. Prepare the cornbread mix according to package directions, stirring in the green chilies and oregano.
Spread into a greased 8 inch square pan. Bake for 20 to 25 minutes, or until the top springs back when lightly pressed. Set aside to cool completely.
In a small bowl, stir together the mayonnaise, sour cream, and Ranch dressing mix. Set aside.
Wrap bacon in paper towels, and cook in the microwave until crisp, about 45 seconds per slice. Crumble and set aside.
Crumble half of the cornbread into the bottom of a 9 x 13 inch baking dish.
Pour half of the beans over the crumbled bread, half of the mayonnaise mixture, half of the corn, tomatoes, peppers, green onion, bacon and cheese.
Repeat the layers ending with cheese on top. The dish will be very full.
Cover and refrigerate for 2 hours before serving.
This is also pretty served in a trifle dish.
Bean and Corn Salad
fresh corn kernels
Grilled Potato Salad
large red onion
(.4 oz) envelope of dry ranch style salad dressing
frozen corn kernels
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