Name: Cornbread Salad
Yield: 4 servings
Ingredients: 1 oz. pkg. Hidden Valley Ranch dressing mix; 1 (9-inch) pan Tex-Mex cornbread, crumbled; 1/2 c. chopped green pepper; 2 c. (8 oz.) shredded Cheddar cheese; 1 can whole kernel corn, drained; 1 c. sour cream; 1 c. Miracle Whip; 2 cans pinto beans, drained; 3 large tomatoes, chopped; 1/3 c. chopped green onions; 1/3 c. chopped purple onion; 10 slices bacon, cooked and crumbled

1

Combine salad dressing mix, sour cream and Miracle Whip.

2

Set aside.

3

Place half of crumbled cornbread in the bottom of an extra large serving bowl.

4

Top with half of beans.

5

In a medium bowl, combine tomatoes, pepper and onions.

6

Layer half of this mixture over beans.

7

Layer half of cheese, bacon, corn and reserved dressing.

8

Repeat layers, using the remaining ingredients.

9

Cover and cool 2 to 3 hours.

10

The longer it's chilled, the better.

11

Can be kept several days.

Cornbread Salad

How did you like this recipe?