Here's a new twist on a Southwestern themed salad...
TEX-MEX CORNBREAD SALAD
Serves: 6
Difficulty Level: 1 (of 5) Prep Time: 45 Minutes Ready In: 2 Hours
INGREDIENTS:
•1
package cornbread mix, prepared as directed, or scratch-made if you prefer
•2 (15 ounce) cans pinto beans, drained
•3 tomatoes, seeded and chopped
•1 bunch green onion, chopped
•1 small green pepper, diced
•2 jalapeno peppers, seeded and diced
•12 strips bacon, cooked crisply and crumbled
•2 cups Monterrey jack cheese, shredded
•34 ounces whole kernel corn, drained (about 3 ears if using fresh)
•1 cup sour cream
•1 cup salsa
•1 cup mayonnaise
•1 package dry ranch dressing mix
PROCEDURE:
•Use
a deep glass bowl or small punch bowl.
•Crumble half of the baked cornbread in the bottom of the bowl.
•Top with half of the beans.
•In a small bowl, combine the tomatoes, onions, green pepper, and jalapeno
peppers.
•Spread half of the tomato mixture over the beans, then sprinkle with half the
bacon, half the cheese and half of the corn.
•In another small bowl, stir together the sour cream, salsa, mayonnaise and
Ranch dressing mix.
•Spread half of the sour cream mixture over the corn (drop by spoonsful and
spread gently).
•Repeat the process with the remaining ingredients.
•Cover and chill for several hours before serving.
•Garnish with a little shredded Cheddar cheese if desired.
Happy
Cooking,
Chef Phil
A
cold cerveza or a pitcher of margaritas complete this interesting salad.
