Cornbread Salad

  • Yield 10 servings

A layered salad, filled with corn, red and green pepper, and pinto beans, all topped with cheese and crumbled bacon

cornbread_salad_recipe

"This is one of my family favorites and has been in my family for a long time."

Ingredients

1 (8.5-ounce) package cornbread mix
1 envelope ranch-style dressing mix
1 cup sour cream
1 cup mayonnaise
1/2 cup green pepper, chopped
1/2 cup sweet red pepper, chopped
1/2 cup onion, chopped
3 large tomatoes, chopped
1 (16-ounce) can pinto beans, drained
2 cups fresh or frozen corn kernels
2 cups Cheddar cheese, shredded
10 slices cooked bacon, crumbled (optional)

Instructions

  1. Bake cornbread mix according to package instructions and crumble.
  2. Combine ranch-style dressing mix, sour cream and mayonnaise in a small bowl.
  3. In another bowl, mix together peppers, onion, tomatoes, pinto beans and corn.
  4. In a 3-quart salad bowl, layer 1/2 of the cornbread, 1/2 of the vegetables, 1/2 of the cheese, 1/2 of the bacon and 1/2 of the dressing.
  5. Repeat layers with remaining ingredients. Cover and store in refrigerator until ready to serve.

Tips From Our Test Kitchen: Use low or no-fat sour cream and mayonnaise to reduce the calories in this dish.

– Eva Mae Clark, Easton, Ill.

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