chili corn bread salad
(1 rating)
This is a delicious salad for anytime of the year. I make mine in trifle bowl..it's so pretty with the layers of color, and mighty tasty.. I figure with summer around the corner this would be a great time to share another great salad recipe. Enjoy! Recipe from my Taste of Home - August/September 1999 issue.
(1 rating)
yield
12 servings
prep time
20 Min
cook time
20 Min
Ingredients For chili corn bread salad
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1 pkg( 8-1/2 ounces) corn bread/muffin mix
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1 can(4 ounces) chopped green chilies, undrained
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1/8 tspground cumin
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1/8 tspdried oregano
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pinch rubbed sage
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1 c(8 ounces) sour cream
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1 cmayonnaise
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1 pkgranch salad dressing mix
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2 can(15 ounces each) pinto beans, rinsed and drained
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2 can(15-1/4 ounces each) whole kernel corn, drained
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3 mdtomatoes,chopped
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1 cchopped, green pepper
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1 cchopped, green onions
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1/2 cblack olives, sliced ( optional )
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10 - 12 slicebacon, cooked and crumbled
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2 cshredded, cheddar cheese
How To Make chili corn bread salad
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1Preheat oven to 400 degree F. Prepare corn bread batter according to package directions. Stir in chilies, cumin, oregano and sage. Spread in a greased 8-in. square baking pan. Bake for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool.
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2In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside Crumble half of the corn bread into a 13-in. x 9-in. dish. ( I use a trifle bowl, it will be full ). Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper,olives, onions, bacon and cheese. Repeat layers (dish will be very full). Cover and refrigerate for 2 hours.
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3This is a very well received salad...guests will love it. Enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Chili Corn Bread Salad:
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