Chile-Cornbread Salad
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Chile-Cornbread Salad
Last updated 6/12/2012 1:14:24 AM. Recipe ID 43273. Report a problem with this recipe.
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      Title: Chile-cornbread salad
 Categories: Summer
      Yield: 1 Servings
      1 pk Mexican cornbread mix;
      1 cn Chopped green chiles;
      1 pk Ranch-style dressing mix;
      1    Container light sour cream;
      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
      2 c  Reduced-fat cheddar cheese;
           -shredded (8 ounces)
      1 c  Green onions; sliced
           Lettuce leaves

           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
  Cover and chill 2 hours. Serve salad in lettuce-lined bowls, and
  garnish, if desired.
  Makes 8 servings.

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Recipe ID 43273 (Apr 03, 2005)

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