Mexican Corn Bread Salad
- CHILL TIME
- 2 Hr
- READY IN
- 2 Hr
What You'll Need:
1 (1-ounce) package dry ranch-style dressing mix
1 cup sour cream
1 cup mayonnaise
6 corn bread muffins
2 (16-ounce) cans pinto beans, rinsed and drained
1 green bell pepper, chopped
1 (16-ounce) package frozen corn, thawed
3 large tomatoes, chopped
10 slices bacon, cooked and crumbled
2 cups (8 ounces) shredded Mexican cheese blend
6 scallions, sliced
What To Do:
- In a small bowl, combine dressing mix, sour cream, and mayonnaise; set aside.
- Crumble half the corn muffins into a large glass bowl or trifle dish. Place a layer of beans over corn muffins, then bell pepper, dressing mixture, corn, tomatoes, bacon, remaining corn muffins, cheese, and scallions.
- Cover and chill at least 2 hours before serving.
Salads really hit the spot, especially as the temperature climbs! Here are some delicious options: try our Chilled Stacked Salad and our Pasta Fruit Salad for some cool crunch!
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