Cornbread Salad

Tara Green

By
@mediumpecan

I get requests for this salad all the time for potluck and covered dish affairs. It goes well with any meat or meal. Enjoy!!


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Comments:

Serves:

10-20

Prep:

1 Hr

Method:

Refrigerate/Freeze

Ingredients

8 1/2 oz. pkg
corn muffin mix
10 slice
bacon, crisp cooked and crumbled
1 c
mayonaise
8 oz
sour cream
1 oz
pkg. dry ranch salad dressing mix
1 3/8 large
tomatoes, chopped
(2) 15 oz
cans pinto beans, rinsed and drained
(2) 15 oz
cans whole kernel corn, drained
1 c
chopped red and/or green sweet bell pepperr
1/2 c
chopped green or yellow onions
2 c
mild shredded cheddar cheese

Directions Step-By-Step

1
Prepare muffin mix according to directions, cool and crumble. Crumble bacon, set aside
2
In a small bowl, combine mayo, sour cream and dressing mix; set aside. In a large mixing bowl combine tomatoes, beans, corn, bell pepper and onions, set aside.
3
In a serving bowl, layer half of the crumbled cornbread, bean mixture, bacon and cheese. Spread with dressing. Repeat layers. Cover and chill for 3 to 24 hours.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American