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Chile Cornbread Salad Recipe

by Global Cookbook

Ingredients

1 pkt Mexican cornbread mix, (6-oz) 1 can Minced green chiles, (4.5-oz) 1 pkt Ranch-style dressing mix, (1-oz) 1 ct light lowfat sour cream, (8-oz) 1 c. Reduced-fat mayonnaise 2 can Pinto beans(16-oz), rinsed and liquid removed

1 c. Green bell pepper, minced 2 can Whole kernel corn (15 1/4-oz), liquid removed 3 lrg Tomatoes, minced 10 x Bacon slices, cooked and crumbled 2 c. Reduced-fat cheddar cheese, shredded (8 ounces) 1 c. Green onions, sliced Lettuce leaves Tomato wedges

Directions

1. Prepare cornbread mix according to package directions, adding minced green chiles; cold.
2. Combine dressing mix, lowfat sour cream, and mayonnaise; set aside.
3. Crumble half of cornbread into a bowl. Top with half each of beans, lowfat sour cream mix, bell pepper, and next 5 ingredients. Repeat layers.
4. Cover and refrigerate2 hrs. Serve salad in lettuce-lined bowls, and garnish, if you like.
5. Makes 8 servings.

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