1 pk Mexican cornbread mix;
-(6-ounce)
1 cn Chopped green chiles;
-(4.5-ounce)
1 pk Ranch-style dressing mix;
-(1-ounce)
1 Container light sour cream;
-(8-ounce)
1 c Reduced-fat mayonnaise
2 cn Pinto beans(16-ounce);
-rinsed and drained
1 c Green bell pepper; chopped
2 cn Whole kernel corn (15
-1/4-ounce); drained
3 lg Tomatoes; chopped
10 Bacon slices; cooked and
-crumbled
2 c Reduced-fat cheddar cheese;
-shredded (8 ounces)
1 c Green onions; sliced
Lettuce leaves
GARNISH
Tomato wedges
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.
Yields
1 Servings