Incredible Cornbread Salad

Margaret Queen

By
@QUEENatCOOKn

This makes a BIG Salad ! I like to assemble this in a family – size Glad Container with the snap lid. This makes it handy for traveling and storing the leftovers…if there is any ! This recipe can be cut in half, but for picnics and family reunions, I HAVE to make the full recipe.
Hope you enjoy !


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Prep:

30 Min

Ingredients

CORNBREAD

1 1/2 c
cornbread mix
1 1/2 c
milk or buttermilk
1
egg
1/4 c
canola oil

DRESSING

1 pkg
hidden valley ranch dressing mix
1/2 c
mayonaise
4 c
sour cream

REMAINING INGREDIENTS

2 can(s)
pinto beans, rinsed and drained
2 can(s)
whole kernel corn, drained
1 1/2 c
green pepper, chopped and divided
1 small
onion chopped (optional)
3 c
roma tomatoes, diced and divided
2 c
cheddar cheese, shredded
2 pkg
real bacon bits

Directions Step-By-Step

1
Preheat oven to 425 degrees. Mix ingredients for the cornbread and pour into a well greased 9 inch baking dish. Bake for 20 minutes or until golden brown. Turn out onto a plate and allow to cool to room temperature.
2
In medium bowl, combine all the ingredients for the dressing. Mix until smooth and no lumps are present. Place in the refrigerator to chill until ready to assemble the salad.
3
To Assemble the Salad:
Use a large dish that is at least 4-5 inches deep. A triffle dish makes a really nice presentation.
Start by crumbling 1/2 of the cake of cornbread into the dish. Next layer the following ingredients in this order: Pinto beans, corn, 3/4 cup green pepper, 1/2 onion and 1 1/2 cups of the roma tomatoes. Spread 2 1/4 cups dressing evenly over the tomatoes, followed by 1 cup shredded cheese, and 1 package bacon bits. Repeat the layering in the exact order to finish all the ingredients. Cover and refrigerate until ready to serve.

About this Recipe

Course/Dish: Other Salads
Collection: Let's Have A Picnic
Other Tag: Quick & Easy