Mexican Cornbread Salad

This south-of-the-border cornbread salad is made with Mexican-inspired ingredients and is perfect for any summer barbeque.

Step: 1

Prepare corn bread mix according to package directions, adding green chiles. Set aside, allow to cool, and crumble.

Step: 2

Place half of cornbread in bottom of large bowl. Evenly layer with 1 can of beans, 1 cup salad dressing, 1/2 chopped bell pepper, 1 can corn, 1 chopped tomato, 1/2 jar bacon bits, 1/2 package cheese and 1/2 green onions. Repeat layers in same order using remaining ingredients, beginning with crumbled cornbread.

Step: 3

Cover, refrigerate 2 hours and serve chilled.

Per Serving: 719 calories; protein 22g; carbohydrates 57.7g; fat 46.3g; cholesterol 53.7mg; sodium 2257.9mg.

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