Mexican Cornbread Salad

Name: Mexican Cornbread Salad
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8 serving(s)
Ingredients: 1 (6 ounce) package Mexican cornbread mix; 1 (4 1/2 ounce) can chopped green chilies; 1 dash ground sage; 1 (1 ounce) package ranch style salad dressing mix; 1 (8 ounce) sour cream; 1 cup mayonnaise; 2 (16 ounce) cans pinto beans, drained; 1 cup green bell pepper, chopped; 2 (15 1/4 ounce) cans whole kernel corn, drained; 3 tomatoes, large, chopped; 10 slices bacon, cooked & crumbled; 1 (8 ounce) packaged shredded cheddar cheese; 1 cup sliced green onion; lettuce leaf; tomatoes, wedges (optional)

Submitted by Sassy in da South

"A different tasty salad. After having this at a potluck, I had to have the recipe."

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Ready In:: 45mins
Ingredients:: 15
Serves:: 8

ingredients

1 (6 ounce) package Mexican cornbread mix
1 (4 1/2 ounce) can chopped green chilies
1 dash ground sage
1 (1 ounce) package ranch style salad dressing mix
1 (8 ounce) sour cream
1 cup mayonnaise
2 (16 ounce) cans pinto beans, drained
1 cup green bell pepper, chopped
2 (15 1/4 ounce) cans whole kernel corn, drained
3 tomatoes, large, chopped
10 slices bacon, cooked & crumbled
1 (8 ounce) packaged shredded cheddar cheese
1 cup sliced green onion
lettuce leaf
tomatoes, wedges (optional)

directions

Prepare corn bread mix according to package direction, adding green chilies and sage; cool.
Combine salad dressing mix, sour cream, and mayonnaise; set aside.
Crumble HALF of corn bread into a bowl.
Top with HALF each of beans, sour cream mixture, green pepper, corn, chopped tomatoes, bacon, cheese, and onions.
Repeat layers.
Cover and refrigerate for 2 hours.
Serve in lettuce lined bowl and top with tomato wedges, if desired.