Jenny'S Cornbread Salad

Name: Jenny'S Cornbread Salad
Ingredients: 1 (1 oz.) pkg. Hidden Valley Ranch dry salad dressing mix; 1 c. sour cream; 1 c. mayonnaise; 1 (9-inch) pan Tex-Mex cornbread, crumbled; 2 (16 oz.) cans pinto beans, drained; 3 large tomatoes, chopped; 1/2 c. chopped green pepper; 1/2 c. chopped green onion; 2 c. (8 oz.) shredded Cheddar cheese; 10 slices bacon, cooked and crumbled; 2 (17 oz.) cans Del Monte whole kernel corn, drained

11 ingredients

8 steps

Ingredients

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

Directions

1

Combine salad dressing mix, sour cream and mayonnaise; set aside.
2

Place half of the crumbled cornbread in the bottom of a large serving bowl.
3

Top with half of the beans.
4

In a medium bowl, combine tomatoes, green pepper and onion; layer half of the cheese, bacon, corn and reserved salad dressing.
5

Repeat layers using remaining ingredients.
6

Garnish as desired.
7

Cover and chill 2 to 3 hours before serving.
8

Yields 10 to 12 servings.