Fiesta Cornbread Salad

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 12
• 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

Recipe

• 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.