Layered Cornbread Salad

25
Layered Cornbread Salad

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    (6oz) pkg Mexican cornbread mix

  • 1

    sm can chopped green chilies

  • dash of sage

  • 1

    pkg ranch dressing mix

  • 1

    (8 oz) container reduced fat sour cream

  • 1

    c Mayo

  • 2

    cans pinto beans, rinsed and drained

  • 1

    c chopped green bell pepper

  • 2

    c frozen corn, thawed

  • 3

    large tomatoes, chopped

  • 10

    slices bacon, cooked and crumbled

  • 1

    (I oz) pkg shredded cheddar cheese

  • 4

    green onions, sliced

Directions

Prepare cornbread mix according to package directions, adding green chilies and sage. Bake and cool completely. Combine ranch dressing mix, sour cream and mayo. Set aside. Crumble half of cornbread into a bowl. Top with 1/2 of the beans, 1/2 of the sour cream mixture, 1/2 of the green bell pepper, 1/2 of the corn, 1/2 of the tomatoes, 1/2 of the bacon, 1/2 of the cheese and 1/2 of the green onions. Repeat layers. Cover and refrigerate for at least 2 hours.


Nutrition

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