Fiesta Cornbread Salad

"Everytime I serve this its a hit, I have used regular pinto beans and added my own chilies, and I used blacked eyed peas/with jalapeno instead of the pinto beans."
 
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Ready In:
45mins
Ingredients:
10
Serves:
12-15
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ingredients

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directions

  • Prepare and bake the cornbread using package directions. Let stand until cool.
  • Combine the mayonnaise, sour cream, and dressing mix in a bowl; mix well.
  • Toss the tomatoes, bell pepper, and green onions in a bowl.
  • Crumble 1/2 of the cornbread into a large salad bowl or rectangular cake pan. Layer with 1 can of the pinto beans, 1/2 of the tomato mixture, 1 cup of the cheese and 1 can of the corn. Spread with 1/2 of the mayonnaise mixture. Repeat the layers with the remaining ingredients. Chill, covered for two hours.

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RECIPE SUBMITTED BY

Hi, I am a wife, mother and grandmother. I am retired and can now enjoy my family and cooking without feeling crazy and rushed for time. I love this web site and appreciate all the great recipes i find.
 
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