This cold layered salad is made with Jiffy cornbread, pinto beans, bell peppers, canned corn, bacon bits, tomatoes, and cheese. Perfect for picnics or barbecues.
Preparation Time
30 mins
Cooking Time
15 mins
Total Time
45 mins
Calories
719 Calories
Recipe Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C). Grease 6 muffin cups.
Step 2
Mix corn muffin mix, chile peppers, milk, and egg together until combined but still slightly lumpy. Fill the prepared muffin cups 2/3 full.
Step 3
Bake in the preheated oven until golden brown, 15 to 20 minutes. Let muffins cool for 15 minutes, then crumble into a bowl.
Step 4
Using 1/2 of each ingredient, make layers in a large glass bowl in the following order: muffin crumbs, pinto beans, salad dressing, bell pepper, corn, tomatoes, bacon bits, Cheddar cheese, and green onion. Repeat layers once more.
Step 5
Cover and refrigerate until chilled, about 2 hours.
Ingredients
1 large egg
1 medium green bell pepper, chopped
1 green onion, thinly sliced
1 (8 ounce) package shredded Cheddar cheese
1 (16 ounce) bottle ranch-style salad dressing
1 (3 ounce) can bacon bits
1 (4 ounce) can diced green chile peppers, drained
2 (16 ounce) cans pinto beans, drained
2 (15.25 ounce) cans whole kernel corn, drained
2 medium tomatoes, chopped
1 (8.5 ounce) package corn muffin mix (such as Jiffy®)
