Corn Bread Salad

10 ingredients
7 steps

Ingredients

  • 1 oz. pkg. Ranch salad dressing mix
  • 1 c. sour cream
  • 9-inch pan cornbread, cooked and crumbled (I use Mexican)
  • 16 oz. can pinto beans, rinsed and drained
  • 2 to 3 tomatoes, diced
  • 1/2 c. each green pepper and green onions
  • 2 c. shredded Cheddar cheese
  • 1 c. mayo or salad dressing
  • 10 slices bacon, cooked and crumbled
  • 12 oz. whole kernel corn, drained

Directions

  1. 1
    In a bowl, prepare dressing by mixing Ranch dressing mix with sour cream and mayo or salad dressing; set aside.
  2. 2
    In large serving bowl, layer half of each:
  3. 3
    crumbled cornbread, beans, tomatoes, green pepper, onion, cheese, bacon and corn.
  4. 4
    Top with half of prepared dressing.
  5. 5
    Repeat layers with remaining ingredients. Cover and refrigerate several hours or overnight.
  6. 6
    Garnish with tomato wedges and bacon.
  7. 7
    Serves 10.

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