Tex-mex Cornbread Salad

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 10
• 1 package cornbread mix, prepared as directed
• 2 (15 ounce) cans pinto beans or 2 (15 ounce) cans kidney beans, drained
• 3 tomatoes, seeded and chopped
• 1 bunch green onion, chopped
• 1 small green pepper, diced
• 2 jalapeno peppers, seeded and diced
• 12 strips bacon, cooked crisply and crumbled
• 2 cups monterey jack cheese, shredded
• 34 ounces whole kernel corn, drained
• 1 cup sour cream
• 1 cup salsa
• 1 cup mayonnaise
• 1 package dry ranch dressing mix

Recipe

• 1 use a deep glass bowl or small punch bowl.
• 2 crumble half of the baked cornbread in the bottom of the bowl.
• 3 top with half of the beans.
• 4 in a small bowl, combine the tomatoes, onions, green pepper, and jalapeno peppers.
• 5 spread half of the tomato mixture over the beans, then sprinkle with half the bacon, half the cheese and half of the corn.
• 6 in another small bowl, stir together the sour cream, salsa, mayonnaise and ranch dressing mix.
• 7 spread half of the sour cream mixture ofer the corn (drop by spoonfuls and spread gently).
• 8 repeat the process with the remaining ingredients.
• 9 cover and chill for several hours before serving.
• 10 garnish with a little shredded cheddar cheese if desired.