Mexican Salad

Submitted by our Reader’s Kitchen Week One Winner: Brenda Baker

Ingredients:

• 1 box Jiffy cornbread mix
• 1-4 ounce can of mild diced green chilies (undrained)
• 1/8 teaspoon garlic powder
• 1- 15 ounce can pinto beans (rinsed and drained)
• 1 can (15 ounce) Mexicana corn (drained), or can use whole kernel corn
• 1 large tomato diced
• 1 large green pepper diced or 1 cup celery, diced (I prefer the celery)
• 1 medium onion , diced
• 6-8 slices crisp bacon fried and crumbled (I sometimes use real bacon bits)
• 1 cup shredded cheese of your choice (I use shredded colby jack)

Dressing: (mix until well blended)

• 1 cup mayonnaise or salad dressing (I always use real mayonnaise such as Helman’s)
• 1 cup sour cream
• 1-1 ounce Hidden Valley Ranch Dip Mix

Directions:

1. Prepare cornbread mix as directed on the box, adding the 4 ounce can of mild diced green chilies (undrained) and 1/8 teaspoon garlic powder. Bake at 350 degrees for 20 minutes or until toothpick tests clean.
2. Layer as follows:
   • 1/2 of the corn bread-crumbles
   • 1/2 of the pinto beans
   • 1/2 of the corn
   • 1/2 of the diced tomato
   • 1/2 of the green pepper or celery
   • 1/2 of the diced onion
   • 1/2 of the fried and crumbled bacon
   • 1/2 of the dressing mixture
   • 1/2 of the shredded cheese
3. Repeat the layers.

 

Brenda’s Notes: I like to use a trifle dish so it shows the layers and makes a very pretty salad. This is almost a meal in itself.  You can make a day ahead.  I won second place with this recipe in our local Harvest Cookbook recipe contest.  Very good and keeps well.