Mexican Corn Bread Salad is a colorful layered salad that tastes like a fiesta in a bowl. This novel summer salad looks as awesome as it tastes. Whether for company or to add tasty excitement to your mealtime routine, raves will be coming your way!
What You'll Need:
1 (1-ounce) package dry ranch-style dressing mix1 cup sour cream1 cup mayonnaise6 corn bread muffins2 (16-ounce) cans pinto beans, rinsed and drained1 green bell pepper, chopped1 (16-ounce) package frozen corn, thawed3 large tomatoes, chopped10 slices bacon, cooked and crumbled2 cups (8 ounces) shredded Mexican cheese blend6 scallions, sliced
What To Do:
In a small bowl, combine dressing mix, sour cream, and mayonnaise; set aside.Crumble half the corn muffins into a large glass bowl or trifle dish. Place a layer of beans over corn muffins, then bell pepper, dressing mixture, corn, tomatoes, bacon, remaining corn muffins, cheese, and scallions.Cover and chill at least 2 hours before serving.