Fiesta Cornbread Salad

Name: Fiesta Cornbread Salad
Ingredients: 1 (9 ounce) package cornbread mix; 1 cup mayonnaise; 1 cup sour cream; 1 (1 ounce) envelope ranch dressing mix; 2 (11 ounce) cans mexicorn, drained; 2 (16 ounce) cans pinto beans with jalapeno peppers, drained; 2 medium tomatoes, chopped; 1 green bell pepper, chopped; 1 bunch green onion, chopped; 2 cups shredded cheddar cheese

10 ingredients

4 steps

Ingredients

1 (9 ounce) package cornbread mix
1 cup mayonnaise
1 cup sour cream
1 (1 ounce) envelope ranch dressing mix
2 (11 ounce) cans mexicorn, drained
2 (16 ounce) cans pinto beans with jalapeno peppers, drained
2 medium tomatoes, chopped
1 green bell pepper, chopped
1 bunch green onion, chopped
2 cups shredded cheddar cheese

Directions

1

Prepare and bake the cornbread using package directions. Let stand until cool.
2

Combine the mayonnaise, sour cream, and dressing mix in a bowl; mix well.
3

Toss the tomatoes, bell pepper, and green onions in a bowl.
4

Crumble 1/2 of the cornbread into a large salad bowl or rectangular cake pan. Layer with 1 can of the pinto beans, 1/2 of the tomato mixture, 1 cup of the cheese and 1 can of the corn. Spread with 1/2 of the mayonnaise mixture. Repeat the layers with the remaining ingredients. Chill, covered for two hours.