"A colorful summer salad with great flavor. Whenever I share this dish at a potluck, I am always asked for the recipe." — PRINCIPALCOLE
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1 (7.5 ounce) package
corn bread/muffin mix
1 (4 ounce) can
chopped green chilies, undrained
1 (1 ounce) package
dry Ranch-style dressing mix
2 (15.5 ounce) cans
pinto beans, drained and rinsed
1 (10 ounce) can
whole kernel corn, drained
chopped green pepper
chopped green onion
shredded Cheddar cheese
The trick to this dish is giving it a try! I've made it many times as a side for bbq, but it is almost a meal in itself. Great with cold sliced ham too. Now I just usually make plain cornbread, may throw in the can of chiles or maybe not. There are plenty of other things going on so to me the extras in the cornbread are not essential.
Tips: Mix up your dressing in advance, add the beans and allow the mixture to meld for a couple of hours in the fridge. It seems to make the dish more flavorful. If you're going to the trouble to put this together, make the dressing as stated! Bottled ranch---noooo! It's too wet and just does not have the creamier texture and tang you'll get by using sour cream. Cut the cornbread into tiny cubes before removing it from the pan. Makes for a better for presentation and it holds up longer. Once layered, this still needs more than 2 hours in order to reach max flavor---more like 6-8 or overnight, covered, in the fridge. Yummy!
it was okay fro me...expected more flavor i guess... everyone else liked it okay... it wasn't bad but it wasnt great..wont make it again.
This is awesome!! And I make this so often that I don't actually need the recipe anymore.
I leave out the bacon (just because it's a pain to deal with) and instead of layering I just mix everything together and I add a small layer of shredded cheese on top. It looks wonderful and it tastes even better!
Thanks for a great recipe!!
This was a huge hit at our gathering. I'm not a big fan of pinto beans so I put substituted them for black beans instead. The tomatoes, peppers & green onions weren't mentioned in the directions so I just mixed them in with the corn and it was WONDERFUL!!
fun, colorful, and delicious yet unique.
I found that the amounts of cumin, oregano, and sage in the corn bread is so little you can't taste it through all the other ingredients. Tried doubling them, but still didn't notice, so I save myself the trouble and omit it. This is a wonderful salad, unique flavors, great for potlucks. Makes huge amount, I often half it still using most of the corn bread.
This recipe was a hit!I took it to a picnic and everyone raved.I was a little hesitant at first but it was very good.I bought a pre made cornbread from the bakery at the supermarket and also bought already cooked bacon because I was in a hurry and everything turned out perfect.This recipe made a lot so I took the leftovers home and the next day took the rest to another party and it tasted just as good.I will certainly make this again.
i take this salad to just about every outing i go to. one woman stood by my pan until i claimed it just so she could get the recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 276
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