Mexican Cornbread Salad recipe

[Guest guest]

One of my customers gave me this recipe last year. I finally got around to

making it

and happy I did.

 

Mexican Cornbread Salad

 

 

Pan of your favorite cornbread

2 (15 oz) cans of pinto beans or kidney beans, drained

3 Roma tomatoes, seeded and chopped

1 bunch green onions, chopped including the tops

1 green pepper, diced

2 jalapeno peppers, seeded and diced (I used 4 peppers)

1/4 cup soy Bac O's (optional)

2 cups Jack cheese, shredded

2 (15 oz) cans corn, drained or 30 oz. of frozen corn thawed and drained

1 cup sour cream

1 cup med. to hot salsa

1 cup mayo of our chioce

1 package of ranch dressing mix

 

Use a deep glass bowl, crumble 1/2 of the cornbread into the bottom of

the bowl.

Top with 1/2 of the beans

In a small bowl combine the tomatoes, onions, green pepper and

jalapeno peppers.

Spread 1/2 of the tomato mixture over the beans, then sprinkle with 1/2 of

the Bac O bits, 1/2 of the cheese and 1/2 of the corn.

In another small bowl stir together the sour cream, salsa, mayo and ranch

dressing

mix.

Spread 1/2 of the sour cream mixture over the corn, spread gently.

Repeat the process with the remaining ingredients.

Cover and chill for several hours so flavors blend and worh their way into the

cornbread.

Garnish with a little shredded Cheddar cheese, sliced olives or a frew sprigs

of cilantro.

 

 

 

 

 

 

 

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