CORNBREAD SALAD

Peggi Anne Tebben Recipe

By Peggi Anne Tebben cookiequeen

Every year we have a cookout before the winter sets in & we do the meats & spinach dip (my specialty) & everyone else brings a side dish. This is one of the dishes that my friend brings & I fix it now.


Recipe Rating:
 3 Ratings
Cooking Method:
Bake

Ingredients

1 (1 oz. ) pkg. ranch dressing mix
1 c. miracle whip salad dressing
1 (8 oz. ) container sour cream
SALAD
1 recipe corn bread, cooked & cooled
2 (15 oz.) cans whole kernel corn, drained
2 (15.5 oz.) cans red kidney beans, rinsed & drained
2 tomatoes, chopped fine & drained well (mix with the rotel)
1 sweet red bell pepper, seeded & chopped
1 sweet green bell pepper, seeded & chopped
1 bunch green onions, chopped
10 sliced cooked bacon, crumbled
8 oz. shredded cheddar cheese
1 can(s)
rotel (original), drained well
1 small
red onion, cut in slivers
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Directions Step-By-Step

1
Prepare the dressing.
2
Break half the cornbread into a large glass cake pan. Layer, in order, half the corn, beans, peppers, red onions, cheese, tomatoes & rotel mixed,bacon & dressing on top of the cornbread. Repeat with the remaining ingredients, ending with the top 5 layers being dressing, cheese, tomato, green onion, bacon. Do not mix up. Chill until ready to serve. Also looks nice in a trifle bowl

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Bread
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #cornbread, #salads