Cornbread Salad

Name: Cornbread Salad
Total time: 900 s
Yield: 10-12 servings
Cuisine: American
Ingredients: 1 recipe of Corn bread 8x8 pan size; 2 (15 ounce) can pinto beans or bean of your choice drained and rinsed; 1 cup red onion chopped; 1 chopped green and red bell pepper; 1 can (15 ounce) can corn drained; 2 cups shredded cheese; 8 slices cooked bacon chopped; Tomatoes chopped; 1 jalapeño (optional); 1 cup mayonnaise; 1 cup sour cream; 1 packet ranch dressing mix

cindybear @cindybearcooks

#GlobalApron week 13,ingredient corn. This makes a huge salad, great for a crowd.

cindybear @cindybearcooks

#GlobalApron week 13,ingredient corn. This makes a huge salad, great for a crowd.

Saved

Ingredients

15 minutes

10-12 servings

1recipe of Corn bread 8x8 pan size
2 (15 ounce)can pinto beans or bean of your choice drained and rinsed
1 cupred onion chopped
1chopped green and red bell pepper
1 can (15 ounce)can corn drained
2 cupsshredded cheese
8 slicescooked bacon chopped
Tomatoes chopped
1jalapeño (optional)
Dressing
1 cupmayonnaise
1 cupsour cream
1 packetranch dressing mix

Saved

Steps

15 minutes

1

Prepare corn bread and cool completely, cut into 1 inch cubes.
2

Prepare dressing, set aside
3

Layer ingredients in bowl cornbread, beans, onions, peppers, tomatoes, bacon and corn. Sprinkle cheese on top and spread 1/2 of the dressing mixture on top. Repeat layers. I used grape tomatoes and sliced jalapeños on top (for picky eaters). Cover with plastic and refrigerate at least 2 hours. I found if I don’t toss the salad it lasts several days without becoming soggy.