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Corn Bread Salad

Kuelbs familyServes 6

Ingredients

  • 1 oz corn bread/muffin mix (1–8 1/2)
  • 6 green onions; chopped
  • 1 green pepper; chopped
  • 1 can (15 1/4 ounces) corn; drained
  • 1 can (15 ounces) pinto beans; rinsed and drained
  • 3/4 cup mayonnaise
  • 3/4 cup sour cream
  • 2 medium tomatoes; seeded and chopped
  • 1/2 cup cheddar cheese; shredded

Steps

  1. Prepare and bake corn bread according to package directions.
  2. Cool.
  3. Crumble corn bread into a 2 quart glass serving dish.
  4. Layer with onions, green pepper, corn and pinto beans.
  5. In a small bowl, combine mayonnaise and sour cream; spread over vegetables.
  6. Sprinkle the tomatoes and cheese on top.
  7. Chill.
  8. Refrigerate any leftovers.