Name: Cornbread Salad
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

Cornbread Salad

Cornbread Salad is an moderately easy dinner. Made with 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 and 2 (16 oz) can pinto beans, rinsed and drained, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.

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🔗 Recipe adapted from RecipeNLG-Full

👨‍🍳 Instructions

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

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.

Top with half of sour cream mixture. Repeat layers with remaining ingredients.

Garnish, if desired. Cover and refrigerate at least 2 hours before serving. Yield:

10 to 12 side dish servings or 8 main-dish servings.

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