Mexican Cornbread Salad
1 pkg. (1 oz.) dry ranch-style dressing mix
1 c. sour cream (or sour creme)
1 c. mayonnaise
6 cornbread muffins (16 oz. total)
2 cans (16 oz. each) pinto beans, rinsed and drained
1 med. green bell pepper, chopped
2 cans (15-1/4 oz. each) whole-kernel corn, drained
3 lg. tomatoes, chopped
2 c. (8 oz.) shredded Mexican cheese blend
6 scallions/green onions, sliced
In a small bowl, combine the dressing mix, sour cream, and mayonnaise; set aside.
Crumble half of the cornbread into a large glass bowl. In the following order, add layers of half of the beans, bell pepper, sour cream mixture, corn, tomatoes, cheese, and scallions. Repeat the layers once more with the remaining half of each ingredient.
Cover, and chill for at least 2 hours before serving.
Serves 8 to 10.