Monday, May 13, 2013

Corn Bread Salad

Don't you just love recipe exchanges?  This one came from my friend Chris and I've made it a few times with rave reviews.  Especially awesome paired with the Trifle Bowl.  Perfect all year long but love it for a yummy summer salad.

CORN BREAD SALAD - Serves 10 - 12

1 (1 oz) package Hidden Valley Ranch Dry Salad Dressing Mix
1 cup sour cream (I used lite)
1 cup mayo (I used lite)
1 (9") pan cooked Tex-Mex Cornbread,* crumbled
3 large tomatoes, chopped
2 (16 oz) cans pinto beans, drained
1/2 cup chopped green pepper
1/2 cup chopped green onions
1 cup shredded cheddar cheese
1 cup shredded pepper jack cheese
10 slices bacon, cooked and crumbled
2 (17 oz) cans whole kernel corn, drained

  • Combine salad dressing mix, sour cream and mayo.  Set aside. 
  • Place half of the crumbled cornbread in the bottom of the trifle bowl. 
  • Top with half the beans. 
  • In a medium bowl, combine tomatoes, peppers and onions; layer half of this mixture over beans
  • Layer half of the cheese, bacon, corn and reserved salad dressing
  • Repeat layers, using remaining ingredients. Garnish as desired.
  • Cover and chill 2 to 3 hours before serving.
*to make Tex-Mex cornbread, add 1 (4 oz) can of diced green chilies to your favorite corn bread recipe.

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