Cornbread Salad

11 ingredients
7 steps

Ingredients

  • 1 (1 oz.) pkg. dry Ranch salad dressing mix
  • 1 c. sour cream
  • 1 c. mayonnaise
  • 1/2 c. milk
  • 2 (16 oz.) cans pinto beans, drained
  • 3 large tomatoes, chopped
  • 1 bell pepper, chopped
  • 1 c. chopped spring onions
  • 8 oz. shredded Cheddar cheese
  • 1 (16 oz.) pkg. bacon, cooked and crumbled
  • 2 (17 oz.) cans whole kernel corn, drained

Directions

  1. 1
    Place half of the crumbled cornbread in the bottom of a large serving bowl.
  2. 2
    Top with one can of beans.
  3. 3
    In a medium bowl, combine chopped tomatoes, green pepper and onions.
  4. 4
    Top 1/2 of this mixture over the beans, then 1/2 of the cheese, 1/2 of the bacon and 1 can of corn.
  5. 5
    Pour half the dressing on the corn, then repeat the layers beginning with crumbled cornbread.
  6. 6
    Top with tomato wedges and green pepper rings.
  7. 7
    Cover and chill at least 2 to 3 hours before serving.

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