Chile-cornbread Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Mexican | Summer | 1 | Servings |
INGREDIENTS
| 1 | Mexican cornbread mix | |
| 6-ounce | ||
| 1 | Chopped green chiles | |
| 4.5-ounce | ||
| 1 | Ranch-style dressing mix | |
| 1-ounce | ||
| 1 | Container light sour cream | |
| 8-ounce | ||
| 1 | c | Reduced-fat mayonnaise |
| 2 | Pinto beans, 16-ounce | |
| rinsed and drained | ||
| 1 | c | Green bell pepper, chopped |
| 2 | Whole kernel corn, 15 | |
| 1/4-ounce drained | ||
| 3 | Tomatoes, chopped | |
| 10 | Bacon slices, cooked and | |
| crumbled | ||
| 2 | c | Reduced-fat cheddar cheese |
| shredded 8 ounces | ||
| 1 | c | Green onions, sliced |
| Lettuce leaves | ||
| Tomato wedges |
INSTRUCTIONS
Prepare cornbread mix according to package directions, adding chopped green chiles; cool. Combine dressing mix, sour cream, and mayonnaise; set aside. Crumble half of cornbread into a bowl. Top with half each of beans, sour cream mixture, bell pepper, and next 5 ingredients. Repeat layers. Cover and chill 2 hours. Serve salad in lettuce-lined bowls, and garnish, if desired. Makes 8 servings. Recipe by: Southern Living Posted to MC-Recipe Digest V1 #1036 by Suzy Wert <SuzyWert@aol.com> on Jan 23, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 3002
Calories From Fat: 1612
Total Fat: 180.7g
Cholesterol: 286.6mg
Sodium: 8001.7mg
Potassium: 5480.6mg
Carbohydrates: 211.6g
Fiber: 55.9g
Sugar: 39.9g
Protein: 144.7g