Mexican Cornbread Saladserves 8 Ingredients:
1 (1-ounce) package dry ranch-style dressing mix
1 cup sour cream
1 cup mayonnaise
6 corn bread muffins (16 ounces total)
2 (16-ounce) cans pinto beans, rinsed and drained
1 medium-sized green bell pepper, chopped
2 (15-1/4-ounce) cans whole-kernel corn, drained
3 large tomatoes, chopped
10 slices bacon, cooked and crumbled
2 cups (8 ounces) shredded Mexican cheese blend
6 scallions (green onions), sliced
Instructions:
1. In a small bowl, combine dressing mix, sour cream, and mayonnaise; set aside. 2. Crumble half of the corn muffins into a large glass bowl or trifle dish. Layer the beans over the muffins, then the bell pepper, sour cream mixture, corn, tomatoes, bacon, the remaining corn muffins, the cheese, and scallions. 3. Cover, and chill at least 2 hours before serving./>
