Total Time
Prep 25 mins
Cook 25 mins

This is one of the best salads I have ever had. It is great because you can change to meet the tastes of your family. You will love it.

Ingredients Nutrition


  1. Prepare corn bread batter according to package directions.
  2. Stir in chilies, cumin, oregano and sweet basil.
  3. Spread in a greased 9 X 13 inches.
  4. square baking pan.
  5. Bake at 400 for 20-25 minutes or until a toothpick inserted near the center comes out clean.
  6. Cool.
  7. In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside.
  8. Crumble half the corn bread into serving dish.
  9. Layer with half of the beans, mayonnaise mixture, corn tomatoes, green pepper, onions, bacon and cheese.
  10. Repeat layers (dish will be very full).
  11. Cover and refrigerate for 2 hours.
  12. Yield: 24 servings.
  13. This recipe may be cut in half, if necessary.
  14. If using leftover cornbread, mix chilies (drained), cumin oregano, and sweet basil with all ready prepared cornbread.
  15. There is really no limit as to what you can put in this salad.
Most Helpful

I make this recipe also and it is such a great "play" with dish. It is always a hit at potlucks! Try cucumber next time :o)!

jltibbs81 January 24, 2010

This is great! My whole family really liked it. I did not use any brocolli or water chestnuts because I didnt have any but I dont think this recipe needed either of them.

Suzanne Stewart August 08, 2009