Chile-Cornbread Salad
| Yield: | 1 Servings |
| Categories: | Summer |
| 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 |
Advertisement