1 (8.5 oz) pkg dry corn bread mix (Use 2 boxes Jiffy if you like more cornbread as I do)
1 (4 oz) can chopped green chile peppers
2 (16 oz) cans black beans or pinto beans, drained
1 Pkg dry Ranch-style salad dressing (Make using mayo and sour cream, not milk. Add cumin and
chili powder to your liking)
1 green bell pepper, chopped
2 (15.25 oz) cans whole kernel corn, drained (or use fresh cooked corn from the cob which
makes it even better)
2 tomatoes, chopped
1 (3 oz) can bacon bits or crumbled fried bacon
8 oz shredded Cheddar cheese
1-2 green onions
-Prepare corn bread mix according to package directions, adding green chiles. Set aside, allow to cool, and crumble.
-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.
-Cover, refrigerate 2 hours or overnight and serve chilled. Since you don’t use milk,
the salad doesn’t get soggy and will keep for a few days.