Recipe for Chile-Cornbread Salad

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Yield:

1 Servings

Ingredients:

Amount	Ingredient
1 pkt	Mexican cornbread mix, (6-ounce)
1 can	Chopped green chiles, (4.5-ounce)
1 pkt	Ranch-style dressing mix, (1-ounce)
1 ct	light sour cream, (8-ounce)
1 cup	Reduced-fat mayonnaise
2 can	Pinto beans(16-ounce), rinsed and drained
1 cup	Green bell pepper, chopped
2 can	Whole kernel corn (15 1/4-ounce), drained
3 lrg	Tomatoes, chopped
10 x	Bacon slices, cooked and crumbled
2 cup	Reduced-fat cheddar cheese, shredded (8 ounces)
1 cup	Green onions, sliced
	Lettuce leaves
	----------------- GARNISH ----------------

Instructions:

Instructions: Prepare cornbread mix according to package directions, adding chopped green chiles; cool.

Combine dressing mix, sour cream, and mayonnaise; set aside.

Crumble half of cornbread into a bowl. Top with half each of beans, sour cream mixture, bell pepper, and next 5 ingredients. Repeat layers.

Cover and chill 2 hours. Serve salad in lettuce-lined bowls, and garnish, if desired.

Makes 8 servings.

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