Mexican Salad


Submitted by our Reader’s Kitchen Week One Winner: Brenda Baker


  • 1 box Jiffy cornbread mix
  • 1-4 ounce can of mild diced green chilies (undrained)
  • 1/8 teaspoon garlic powder
  • 1- 15 ounce can pinto beans (rinsed and drained)
  • 1 can (15 ounce) Mexicana corn (drained), or can use whole kernel corn
  • 1 large tomato diced
  • 1 large green pepper diced or 1 cup celery, diced (I prefer the celery)
  • 1 medium onion , diced
  • 6-8 slices crisp bacon fried and crumbled (I sometimes use real bacon bits)
  • 1 cup shredded cheese of your choice (I use shredded colby jack)
  • Dressing: (mix until well blended)

  • 1 cup mayonnaise or salad dressing (I always use real mayonnaise such as Helman’s)
  • 1 cup sour cream
  • 1-1 ounce Hidden Valley Ranch Dip Mix


  1. Prepare cornbread mix as directed on the box, adding the 4 ounce can of mild diced green chilies (undrained) and 1/8 teaspoon garlic powder. Bake at 350 degrees for 20 minutes or until toothpick tests clean.
  2. Layer as follows:
    • 1/2 of the corn bread-crumbles
    • 1/2 of the pinto beans
    • 1/2 of the corn
    • 1/2 of the diced tomato
    • 1/2 of the green pepper or celery
    • 1/2 of the diced onion
    • 1/2 of the fried and crumbled bacon
    • 1/2 of the dressing mixture
    • 1/2 of the shredded cheese
  3. Repeat the layers.

Brenda’s Notes: I like to use a trifle dish so it shows the layers and makes a very pretty salad. This is almost a meal in itself.  You can make a day ahead.  I won second place with this recipe in our local Harvest Cookbook recipe contest.  Very good and keeps well.


Up-to-date agriculture news in your inbox!



We are glad you have chosen to leave a comment. Please keep in mind that comments are moderated according to our comment policy.

Receive emails as this discussion progresses.