Chili Corn Bread Salad Recipe
"A co-worker brought this wonderful dish to a potluck several years ago. She had copies of the recipe next to the pan. Now I make it for get-togethers and also supply copies of the recipe. I never have any leftover salad or recipes. -Kelly Newsom, Jenks, Oklahoma..."
INGREDIENTS
•
1 package (8-1/2 ounces) corn bread/muffin mix
•
1 can (4 ounces) chopped green chilies, undrained
•
1/8 teaspoon ground cumin
•
1/8 teaspoon dried oregano
•
Pinch rubbed sage
•
1 cup mayonnaise
•
1 cup (8 ounces) sour cream
•
1 envelope ranch salad dressing mix
•
2 cans (15 ounces each) pinto beans, rinsed and drained
•
2 cans (15-1/4 ounces each) whole kernel corn, drained
•
3 medium tomatoes, chopped
•
1 cup chopped green pepper
•
1 cup chopped green onions
•
10 bacon strips, cooked and crumbled
•
2 cups (8 ounces) shredded cheddar cheese
ADVERTISEMENT