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Salads - Soups - Sidedishes
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Quick Meals
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6-8
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Ingredients |
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1 package (8-1/2 oz.) corn bread/muffin mix
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6 green onions, chopped
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1 medium green pepper, chopped
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1 can (15-1/4 oz.) whole kernel corn, drained
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1 can (15 oz.) pinto beans, rinsed and drained.
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3/4 cup mayonnaise
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3/4 cup sour cream
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2 medium tomatoes, seeded and chopped
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1/2 cup shredded cheddar cheese
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Instructions |
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Prepare and bake corn bread according to package directions. Cool on a wire rack.
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Crumble corn bread into a 2-qt. glass serving bowl. Layer with onions, green pepper, corn and beans.
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In a small bowl, combine mayonnaise and sour cream; spread over the vegetables. Sprinkle with tomatoes and cheese. Refrigerate until serving.
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Originally Submitted
10/13/2011
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0 Out of 5 from
0 reviews
You can add this CORN BREAD LAYERED SALAD recipe to your own private DesktopCookbook.
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