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August 2, 2011
Tex-Mex Corn Bread Salad
Memorable Salads
Prep time:
28 minutesbaking time:
20 minutes, plus chilling“When the weather was hot, this cool salad always brought us running to the table.”
Ingredients
Serves 10
- 1 (7-ounce) package corn muffin mix
- 12 slices bacon
- 2 cups chopped tomatoes
- 1 cup chopped green onions
- 1/2 cup chopped green bell pepper
- 1/4 to 1/2 cup chopped seeded jalapeños
- 1 cup sour cream
- 1 tablespoon chopped fresh cilantro
- 2 (15-ounce) cans pinto beans, drained
- 2 cups shredded Monterey Jack cheese
- 1 cup salsa
Directions
1
Bake corn bread using package directions; crumble.
2
Cook bacon using package directions; crumble the bacon.
3
Combine tomatoes, green onions, bell pepper and jalapeños in a medium bowl and mix well.
4
Combine the sour cream and cilantro in a small bowl and mix well.
5
Layer corn bread, tomato mixture, beans, Monterey Jack, bacon, salsa and sour cream mixture in a glass salad bowl.
6
Chill salad, covered, for 2 hours. Garnish with thinly sliced tomato wedges or jalapeño slices, if desired.
Variations(0)
Reviews(0)
Grandma's Secret Trick
Grandma's Secret Trick
Grandma's method for chopping tomatoes was so quick. She cut each tomato in half around the middle and squeezed out the seeds. Then she placed each tomato half cut side down on a cutting board. With a serrated knife, she made five vertical cuts in the tomato, then turned the cutting board and made five crosswise cuts. She then had about 1/2 cup of tomato pieces.
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