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Course : Salad
Type of Prep : Assemble, Chill
Cuisine : Southern, U.S. Regional
 
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Cornbread Salad

From Diana Rattray,
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A favorite from our forum.

INGREDIENTS:

  • 1 recipe of cornbread
  • 1 envelope ranch dressing mix
  • 1 cup (8 oz) sour cream
  • 1 cup mayonnaise
  • 2 cans (16 oz each) pinto beans
  • 2 cups shredded cheddar cheese
  • 10 slices bacon, fried very crispy, and crumbled
  • 2 cans whole kernel corn, drained
  • 1/2 cup each of chopped red bell pepper, green bell pepper, green onions and several chopped tomatoes

PREPARATION:

Make up the cornbread, cool. Stir together salad dressing mix, sour cream and mayonnaise until blended; set aside. Combine tomatoes, bell peppers and onions. Toss gently. Crumble 1/2 of the cornbread into a large bowl. Top with half each of beans, tomato mixture, cheese, bacon, corn and dressing mixture. Repeat layers. Cover and chill for at least 3 hours. When ready to serve, stir the whole mess together!

This is also great without ranch dressing package mix. Plus, you may add any veggies you want.
From Miz Suzi

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