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Cornbread salad

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Ingredients/Components

pkg - 1 oz
sour cream - 1 c
8 oz - 2 c
mayonnaise - 1 c
green onions, chopped - 1/2 c
slices bacon, cooked and crumbled - 10 item
green peppers, chopped - 1/2 c
large tomatoes, chopped - 3 item
cans pinto beans, drained - 2 oz
cans whole kernel corn, drained - 2 oz
9-inch pan Tex-Mex cornbread, crumbled - 1 item
can chopped green chilies for Tex-Mex cornbread - 1 oz

How to make cornbread salad:

Combine salad dressing mix, sour cream and mayonnaise. Set aside.

Place half of crumbled cornbread in bottom of a large serving bowl. Top with half of beans. In a medium bowl, combine tomatoes, peppers and onions. Layer half of this mixture over beans. Layer half of cheese, bacon, corn and reserved salad dressing. Repeat layers, using remaining ingredients. Garnish as desired. Cover and chill 2 to 3 hours before serving. Yield: 10 to 12 servings.

Note: To prepare Tex-Mex cornbread, add 1 (4 ounce) can chopped green chilies and pinch of sage to your favorite cornbread recipe or a prepared mix that yields a 9-inch pan of cornbread.

Recipe categories: < 60 mins, Breads, Salads.

Rating:

3.8

Average rating: 3.8, total votes: 6

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