Garden Fresh Taco Corn Bread Salad
- 4 cups cooked corn bread, crumbled
- 1 (15 oz.) can pinto beans, drained
- 1 (15 oz.) can whole kernel corn, drained
- 3 medium fresh tomatoes, chopped
- 1 (4 oz.) can diced green chilies, drained
- 1/2 cup chopped green peppers
- 1 cup chopped onion
- 1 (1 oz.) pkg. taco seasoning mix
- 1 cup mayonnaise
- 1 cup sour cream
- 2 cup shredded sharp cheddar cheese
- Garnish:
- 1 medium tomato, cut into six wedges
- Place first seven ingredients in a large bowl. Stir. In a medium bowl, stir together seasoning mix, mayonnaise and sour cream. Spoon over first mixture. Stir gently to evenly coat. Spoon into a 2-quart bowl. Sprinkle cheese evenly over top. Arrange tomato wedges in a flower shape in center. Cover and chill 3-4 hours before serving.
corn bread, pinto beans, whole kernel corn, fresh tomatoes, green chilies, green peppers, onion, taco seasoning mix, mayonnaise, sour cream, cheddar cheese, tomato
Taken from www.epicurious.com/recipes/member/views/garden-fresh-taco-corn-bread-salad-1206728 (may not work)