Tex-Mex Cornbread Salad

Diana Thompson's Note:

This is a really pretty and tasty layered salad...great for covered dish events!

• Total Time: 45 mins
• Prep Time: 45 mins
• Cook Time: 0 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

Directions:

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.

Reviews

[Mysterygirl]

This was so unusual that I just had to try it. It was wonderful! I fixed it with a BBQ pork dinner and the flavors went together so well. Thanks for posting this one, more people ought to try it - especially with summer BBQs.

[Bogey'sMom]

Fixed this with a mexican dish. Oh my goodness. Quite likely one of the best salads I have ever fixed. I didn't even eat any of the mexican entree, I just ate this. Definitely a keeper.

[Lutie]

Every time I serve this, I get asked for the recipe. It is better the next day and I like to use the small grape tomatoes in it, as they are sweeter. Also, I have used the mixed Mexican cheese, shredded, several times and it was "fantastically" received. This is very rich and a little bit goes a very long way. Use a large ice cream scoop (for a round serving) or an empty tuna can to make a "stacked salad mold"; place it on a bed of lettuce with extra salsa and guacamole on the side. Great luncheon dish! Thanks so much for the terrific recipe!