2 c - 8 oz shredded sharp cheddar cheese or Mexican cheese blend
6 green onions, sliced (1 c)
Instructions
Prepare cornbread mix according to directions & cool. Combine dressing mix, sour cream & mayonnaise in a small bowl -set aside. Crumble half the cornbread into large bowl. Top with half each of beans, sour cream mixture, chopped bell peppers & remaining ingredients. Repeat layers. Cover & chill at least 2 hours. Serve in lettuce lined bowls & garnish with tomato wedges. My boyfriend Giro likes this salad with his rice. I fixed it several times.
Originally Submitted
3/8/2012
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You can add this Mexicornbread salad recipe to your own private DesktopCookbook.
