CORNBREAD SALAD

Ingredients

• Direction:
• 1 (1 ounce) package Hidden Valley Ranch dry salad dressing mix
• 1 cup sour cream
• 1 cup mayonnaise
• 1 (9 inch) pan Tex-Mex cornbread, crumbled
• 1 (16 ounce) cans pinto beans, drained
• 3 large tomatoes, chopped
• ½ cup chopped green pepper
• ½ cup chopped green onions
• 2 cups (8 ounces) shredded Cheddar cheese
• 10 slices bacon, cooked and crumbled
• 1 (17 ounce) 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.
• ●Repeal layers using remaining ingredients.
• ●Garnish as desired.
• ●Cover and chill 2 to 3 hours before serving.

Details

Servings 10