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Salads

Cornbread Mexican Salad

Crumbled green-chili cornbread layered with black beans, corn, peppers and bacon under a ranch, sour cream and mayonnaise dressing.

Not this recipe — add a photo of yours.Photo: Veganbaking.net (CC BY-SA 2.0, via Wikimedia Commons)

This makes a large 9x13 pan and halves easily if you're cooking for a smaller crowd.

Source
Vickie Harvey - Deb Topp

Before you start: The card calls for "3 colors bell peppers" without an amount; one each of red, green and yellow, chopped, suits this 9x13 size.

Where this one came from

Nobody's written this one down yet.

Ingredients

  • 2 packages cornbread mix
  • 2 cans green chilies, drained
  • 3 bunches green onions (or 1 large onion, chopped)
  • 3 colors bell peppers, chopped
  • 2 cans black beans, drained and rinsed
  • 1 can whole kernel corn, drained well
  • 1 bag Oscar Mayer bacon bits (or 20 slices bacon, cooked and crumbled)
  • 2 packets zesty ranch dressing mix (dry)
  • 2 cups sour cream
  • 2 cups mayonnaise
  • 3 cups shredded cheddar cheese

Directions

  1. Mix and bake the cornbread mix according to package directions, stirring the drained green chilies into the batter.
  2. Layer half the crumbled cornbread with half of the other ingredients (onion, bell peppers, black beans, corn, bacon), then repeat with the remaining cornbread and remaining ingredients.
  3. Mix the zesty ranch dressing packets, sour cream and mayonnaise. Spread over the top of the other ingredients and sprinkle shredded cheddar cheese on top.
  4. Refrigerate.

Notes

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