Appetizers, Salads, Dressings, Soups, Miscellaneous, Beaman Family
1 6 oz. Pkg Mexican Cornbread Mix
1 small can chopped green chilies (optional)
10 slices cooked, crumbled bacon (optional)
1 c. chopped fresh cilantro
8 oz light sour cream
2 15 oz. cans corn (divided) (1 c. is an optional item which can be added to the cornbread)
15 oz. can pinto beans, drained & rinsed
1 15 oz. can black beans, drained & rinsed (or any other bean you prefer)
1 large onion chopped
4 small tomatoes, cored, seeded & chopped
1 green pepper, cored, seeded & chopped
1 pkg. dry ranch dressing mix
1 c. lo-fat mayonnaise
1 c. shredded cheddar cheese
Make cornbread using your favorite Mexican Cornbread mix or recipe. For a spicier cornbread, add the green chilies and 1 cup of corn to the mix (this is optional). Bake, cool, crumble and set aside. In a mixing bowl, combine the dry ranch dressing mix, mayonnaise and sour cream. Mix thoroughly and set aside. In another mixing bowl, combine beans, corn, cilantro, onion, tomato, green pepper (and bacon if desired).
To assemble, use a trifle bowl or other type of glass bowl that will allow you to see the layers of this salad. The layering begins by crumbling half the cornbread to cover bottom of serving bowl. Cover cornbread with half the remaining vegetable mixture. Top with half the sour cream dressing mixture, spreading completely over the top and to the sides of the bowl to seal it. Sprinkle with half the shredded cheese. Repeat the layers (cornbread, vegetables, sour cream being sure to spread completely to edges to seal & shredded cheese.)
Cover with foil or plastic wrap and refrigerate until serving. This is better if allowed to sit for a few hours before serving. The longer it sits, the better it gets!
This is great for a party and looks very pretty! It is better if made a day in advance.