Cornbread Salad

11 ingredients
8 steps

Ingredients

  • 1 pkg. Ranch dressing mix
  • 1 1/2 c. sour cream
  • 1 1/2 c. mayonnaise
  • 2 pkg. Mexican cornbread, cooked and crumbled
  • 2 (16 oz.) cans pinto beans, drained
  • 3 large tomatoes, chopped
  • 1/2 c. chopped green peppers
  • 1/2 c. chopped green onions
  • 2 c. shredded Cheddar cheese
  • 1 jar bacon bits
  • 1 (17 oz.) can whole kernel corn, drained

Directions

  1. 1
    Combine salad dressing mix, sour cream and mayonnaise; set aside.
  2. 2
    Place half the crumbled cornbread in bottom of a large serving bowl.
  3. 3
    Top with half the pinto beans.
  4. 4
    In a medium bowl, combine tomatoes, peppers and onions; layer half of mixture over beans.
  5. 5
    Top with half of cheese, bacon, corn and reserved salad dressing.
  6. 6
    Repeat layers, using remaining ingredients.
  7. 7
    Garnish if desired.
  8. 8
    Cover and chill at least 2 hours before serving.

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