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

  1. 1
    Combine salad dressing mix, sour cream, and mayonnaise; set aside.
  2. 2
    Place half of crumbled cornbread into a large serving bowl. Layer half of beans, tomatoes, bell pepper, green onions, cheese, bacon and corn over cornbread.
  3. 3
    Top with half of sour cream mixture. Repeat layers with remaining ingredients.
  4. 4
    Garnish, if desired. Cover and refrigerate at least 2 hours before serving. Yield:
  5. 5
    10 to 12 side dish servings or 8 main-dish servings.

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