Momma AP's Mexican Korn Bread Salad
Serves 8-10
Ingredients:
1 pkg (1 oz) dry ranch style dressing mix
1 cup sour cream
1 cup mayo
6 korn bread muffins (16 oz total)
2 cans (16 oz) pinto beans (drained & rinsed)
1 medium green bell pepper (chopped)
2 cans (15 oz) whole kernel korn (drained)
3 large tomatos (chopped)
10 slices bacon (cooked & crumbled)
2 cups (8 oz) shredded Mexican blend cheese
6 green onions (diced)
Korn bread can be made in a pie pan instead of in a muffin pan.
Serves 8-10
Ingredients:
1 pkg (1 oz) dry ranch style dressing mix
1 cup sour cream
1 cup mayo
6 korn bread muffins (16 oz total)
2 cans (16 oz) pinto beans (drained & rinsed)
1 medium green bell pepper (chopped)
2 cans (15 oz) whole kernel korn (drained)
3 large tomatos (chopped)
10 slices bacon (cooked & crumbled)
2 cups (8 oz) shredded Mexican blend cheese
6 green onions (diced)
- In small bowl, combine dressing mix, sour cream and mayo; set aside.
- Crumble half of korn muffins into large bowl. In following order, add layers of half of beans, bell peppers, sour cream mixture, korn, tomatos, bacon, cheese & green onions. Repeat the layers once more with the remaining half of each ingredient.
- Cover & chill for at least 2 hours. Just before serving, toss salad until well combined.
Korn bread can be made in a pie pan instead of in a muffin pan.
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