Cornbread Salad
12 ingredients
5 steps
Ingredients
- 1 (1 oz) envelope Ranch style salad dressing mix
- 1 (8 oz)carton sour cream
- 1 c mayonnaise or salad dressing
- 1 (9 inch) pan Mexican cornbread, crumbled
- 2 (16 oz) can pinto beans, rinsed and drained
- 3 large tomatoes, chopped
- 1/2 c chopped green bell pepper
- 1/2 c sliced green onions
- 2 c (8 oz) shredded Cheddar cheese
- 10 slices bacon, cooked and crumbled
- 2 (17 oz) can whole kernel corn, drained
- Garnishes: tomato wedges, crumbled cooked bacon
Directions
-
1Combine salad dressing mix, sour cream, and mayonnaise; set aside.
-
2Place half of crumbled cornbread into a large serving bowl. Layer half of beans, tomatoes, bell pepper, green onions, cheese, bacon and corn over cornbread.
-
3Top with half of sour cream mixture. Repeat layers with remaining ingredients.
-
4Garnish, if desired. Cover and refrigerate at least 2 hours before serving. Yield:
-
510 to 12 side dish servings or 8 main-dish servings.
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