Cornbread Salad

11 ingredients
9 steps

Ingredients

  • 1 (1 oz.) pkg. Hidden Valley Ranch salad dressing mix
  • 1 c. sour cream
  • 1 c. mayonnaise
  • 1 (9-inch) pan Tex-Mex cornbread in chunks
  • 2 (16 oz.) cans pinto beans, drained
  • 3 large tomatoes, chopped
  • 1/2 c. green pepper, chopped
  • 1/2 c. green onions, chopped
  • 2 c. (8 oz.) shredded Cheddar cheese
  • 10 slices bacon, cooked and crumbled
  • 2 (17 oz.) cans whole kernel corn, drained

Directions

  1. 1
    Combine salad dressing mix, sour cream and mayonnaise.
  2. 2
    Set aside.
  3. 3
    Place half of cornbread chunks in bottom of a large serving bowl.
  4. 4
    Top with half of drained beans.
  5. 5
    Combine tomatoes, pepper and onions; layer half of this mixture over beans.
  6. 6
    Layer half of cheese, bacon, corn and reserved salad dressing.
  7. 7
    Repeat layers, using remaining ingredients.
  8. 8
    Cover and chill 2 to 3 hours.
  9. 9
    Yields 10 to 12 servings.

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