Cornbread Salad

11 ingredients
7 steps

Ingredients

  • 1 (1 oz.) pkg. Hidden Valley dressing mix
  • 1 c. sour cream
  • 1 c. mayonnaise
  • 3 large tomatoes, chopped
  • 1/2 c. chopped bell pepper
  • 1/2 c. chopped green onion
  • 1 pan Mexican cornbread, crumbled
  • 10 slices fried bacon, crumbled, or bacon bits
  • 2 (16 oz.) cans pinto beans, drained
  • 2 (17 oz.) cans whole kernel corn
  • 2 c. shredded Cheddar cheese

Directions

  1. 1
    Combine the first 3 ingredients; set aside.
  2. 2
    Combine the tomatoes, bell pepper and green onion.
  3. 3
    Layer ingredients in this order (use a large salad bowl):
  4. 4
    1/2 crumbled bread, 1/2 of beans, 1/2 vegetable mixture, 1/2 cheese, 1/2 bacon, 1/2 corn and 1/2 dressing mixture.
  5. 5
    Repeat order.
  6. 6
    Store in refrigerator.
  7. 7
    Best if made 2 hours ahead.

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