| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Mexican |
Summer |
1 |
Servings |
INGREDIENTS
| 1 |
pk |
Mexican cornbread mix; (6-ounce) |
| 1 |
cn |
Chopped green chiles; (4.5-ounce) |
| 1 |
pk |
Ranch-style dressing mix; (1-ounce) |
| 1 |
|
Container light sour cream; (8-ounce) |
| 1 |
c |
Reduced-fat mayonnaise |
| 2 |
cn |
Pinto beans(16-ounce); rinsed and drained |
| 1 |
c |
Green bell pepper; chopped |
| 2 |
cn |
Whole kernel corn (15 1/4-ounce); drained |
| 3 |
lg |
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
GARNISH
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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