Mexican Corn Bread Salad

By WKBW Programming

Mexican Corn Bread Salad


Mexican Corn Bread Salad is a colorful layered salad that tastes like a fiesta in a bowl. This novel summer salad takes just minutes to assemble and chills up in our fridge so it’s ready when we are.

Serves: 8

  • 1 (1-ounce) package dry ranch-style dressing mix
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 6 corn bread muffins (16 ounces total)
  • 2 (16-ounce) cans pinto beans, rinsed and drained
  • 1 medium-sized green bell pepper, chopped
  • 2 (15-1/4-ounce) cans whole-kernel corn, drained
  • 3 large tomatoes, chopped
  • 10 slices bacon, cooked and crumbled
  • 2 cups (8 ounces) shredded Mexican cheese blend
  • 6 scallions (green onions), sliced


  1. In a small bowl, combine dressing mix, sour cream, and mayonnaise; set aside.
  2. Crumble half of the corn muffins into a large glass bowl or trifle dish. Layer the beans over the muffins, then the bell pepper, sour cream mixture, corn, tomatoes, bacon, the remaining corn muffins, the cheese, and scallions.
  3. Cover, and chill at least 2 hours before serving.

What are your thoughts CLICK HERE to leave us a "QUESTION OF THE DAY” comment.

© Copyright 2016, A Quincy Media broadcasting station. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.