Mexican Corn Bread Salad Recipe
Servings: 8
Ingredients
- 1 pkt dry ranch-style dressing mix - (1 ounce)
- 1 c. lowfat sour cream
- 1 c. mayonnaise
- 6 x corn bread muffins - (16 ounce total)
- 2 can pinto beans - (16 ounce ea) rinsed, liquid removed
- 1 med green bell pepper minced
- 2 can whole kernel corn - (15 1/4 ounce ea) liquid removed
- 3 lrg tomatoes minced
- 10 slc bacon cooked, crumbled
- 2 c. shredded Mexican cheese blend - (8 ounce)
- 6 x scallions sliced
Directions
- In a small bowl, combine the dressing mix, lowfat sour cream, and mayonnaise; set aside.
- Crumble half of the corn muffins into a large glass bowl or possibly trifle dish. In the following order, add in layers of half of the beans, bell pepper, lowfat sour cream mix, corn, tomatoes, bacon, cheese, and scallions. Repeat the layers once more with the remaining half of each ingredient.
- Cover and refrigeratefor at least 2 hrs. Just before serving, toss the salad till well combined.
- This recipe yields 8 servings.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 384g | |
| Recipe makes 8 servings | |
| Calories 776 | |
| Calories from Fat 512 | 66% |
| Total Fat 57.71g | 72% |
| Saturated Fat 18.26g | 73% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 1219mg | 51% |
| Potassium 765mg | 22% |
| Total Carbs 47.36g | 13% |
| Dietary Fiber 9.0g | 30% |
| Sugars 5.59g | 4% |
| Protein 20.67g | 33% |
