Salad - Cornbread Salad

By chlovett10

Ingredients

• 1 - 1 oz pkg Hidden Valley Ranch Dry Salad
• dressing mix
• 1 cup sour cream
• 1 cup mayonnaise
• 1- 9 inch pan cornbread, crumbled
• 2 cans pinto beans (drained)
• 2 cans whole kernel sweet corn (drained)
• 3 large tomatoes-chopped
• 1/2 cup chopped green peppers & 1/2 cup chopped green onions
• 2 cups shredded cheddar cheese
• 10 slices cooked crumbled bacon (may use bacon bits or omit

Preparation

Step 1

Combine salad dressing mix, sour cram and mayonnaise. Set aside. Place half of crumbled cornbread in bottom or large dish or bowl. Top with half of beans. Combine tomatoes, pepper and onions. Layer half of this mixture over the beans, then layer half of cheese, bacon, corn and salad dressing mixture. Repeat using remaining ingredients. Garnish as desired, cover and chill (if desired) 2-3 hours before serving. (I made only half a recipe except for the cornbread. I used more than ½ of that.)