April 18, 2009

Cornbread Salad..


1 (1 oz.) pkg. Hidden Valley Ranch dry salad dressing mix1 c. sour cream1 c. mayonnaise1 (9 inch) pan Tex-Mex cornbread, crumbled2 (16 oz.) can pinto beans, drained3 lg. tomatoes, chopped1/2 c. chopped green pepper1/2 c. chopped green onions2 c. shredded cheddar cheese10 slices bacon, cooked and crumbled) cans Del Monte whole kernel golden sweet corn, drained
Combine salad dressing mix, sour cream, and mayonnaise. Set aside. Place half of crumbled cornbread in the bottom of a large serving bowl. Top with half of beans. In a medium bowl, combine tomatoes, pepper, 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 2-3 hours before serving. Yields 10-12 servings.
I used Honey cornbread for a more sweet taste, and I did not add green peppers.

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