Wednesday, October 20, 2010

Must try recipe:

I fixed a a new recipe last night and even though I can't taste things this was really great. The flavor was really good. I normally don't like alot of onions or peppers but this gave it great flavor. Jeff and our daughter loved it. I got it out of Taste of Home Southwest Oct.

Corn Bread Confetti Salad
1 pack(8-1/2 ounce) cornbread/muffin mix

2 cans(15 oz each) whole kernal corn, drained

2 cans(15 oz) pinto beans, rinsed & drained

1 can (15 oz) black beans

1 med green pepper, chopped

1 med red pepper, chopped

3 small tomatoes, chopped

1/2 cup chopped green onions

10 bacon strips, cooked and crumbled

2 cups (8 oz) shredded cheddar cheese

1 cup (8oz) sour cream
1 cup mayonnaise
1 envelope ranch salad dressing mix

1. Prepare corn bread as directed, cool and crumble
2. In large bowl, combine corn bread, beans, tomatoes, onions, peppers, bacon, cheese and corn.
3. In small bowl, combine sour cream, mayo, and ranch mix blend well. Just before serving pour dressing over the salad and toss.

My Note: I used one can on everything and omitted tomatoes (due to the fact it could make me sick germ thing you know) I only used about 4-5 pieces of bacon and fixed a small pan of corn bread and used 2-3 pieces. I wasn't sure they would like it so I put everything in individual bowls then combined a small amount of everything. I guessed at how much. It turned out great. Of course I can hear my mother-in-law; you have to fix it the way it says or what's the purpose of a recipe. I always told her that it's a starter and could be changed but she never really saw it that way. I still miss her dearly. She would have loved this recipe.

Hope someone else can enjoy this recipe. We loved it. The onions help give it flavor which is just what I need with my taste buds being screwed up.

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