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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Mexican Cornbread Salad Recipe

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This recipe for Mexican Cornbread Salad is from Food & Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg. Mexican cornbread mix
1 can chopped green chiles
1 16 oz. bottle green goddess or ranch dressing
2 (16 oz.) cans pinto beans, drained, I use the beans with jalepenos
1 green bell pepper, chopped
2 (15 1/4oz.) cans whole kernel can, drained
2 large tomatoes, chopped
1 (13oz.) can real bacon bits
1 (8oz.) pkg. finely shredded cheddar cheese
1 bunch green onions, sliced
Directions:
Directions:
Prepare cornbread mix according to package directions, adding green chiles.
COOL after baked. Crumble one-half cornbread in a large bowl. (Use glass trifle bowl, with small punch bowl, or 5 quart ice cream bucket). Layer the remaining ingredients in the following order: 1 can beans, 1 cup salad dressing, 1/2 chopped green pepper, 1 can corn, 1 chopped tomato, 1/2 can bacon bits, 1/2 pkg shredded cheddar cheese, 1/2 sliced green onions. Repeat layers in same order using remaining ingredients, beginning with crumbled cornbread. Cover and refrigerate 2 hours.
Personal Notes:
Personal Notes:
If you like mexican cuisine, this salad is a winner!

 

 

 

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