Cornbread salad

Cornbread salad

Ingredients/Components

• chopped tomatoes - 2 item
• large onion, chopped - 1 item
• large green pepper, chopped - 1 item
• cans pinto beans, drained - 2 item
• boxes Jiffy cornbread mix - 2 item
• to 12 strips cooked bacon, crumbled - 10 item

How to make cornbread salad:

Cook cornbread mix as directed. Crumble cornbread in 9 x 13 pan. Layer as follows:

Put pinto beans over cornbread. Sprinkle onions, peppers and tomatoes over beans. Mix 2 cups bottled Hidden Valley original Ranch dressing and 3/4 cup to 1 cup of dill pickle juice. Pour over salad. Sprinkle bacon over top. Let set at room temperature for 2 hours before serving.

Recipe categories: < 60 mins, Breads, Salads.