Corn Bread Salad

By AnneS

Great for lunch!

Ingredients

• 1 pkg. (8 1/2 oz.) corn bread/muffin mix
• 1 cup (8 oz.) sour cream
• 1 cup mayo
• 1 envelope ranch salad dressing mix
• 3 large tomatoes, seeded and chopped
• 1/2 cup chopped sweet red pepper
• 1/2 cup chopped green pepper
• 1/2 cup chopped green onions
• 2 cans (15 oz. each) pinto beans, rinsed and drained
• 2 cups shredded cheddar cheese
• 10 bacon strips, cooked and crumbled
• 3 1/2 cups frozen corn, thawed

Preparation

Step 1

1. Prepare and bake corn bread mix according to package directions, using an 8" square baking dish. Crumble when cool.

2. Mix sour cream, mayo and salad dressing mix until blended. In a separate bowl, combine tomatoes, peppers and onions.

3. In a 3 quart glass bowl, layer half of each: corn bread, beans, tomato mixture, cheese, bacon, corn and dressing. Repeat layers. Refrigerate 3 hours.

Serve and enjoy! It's addicting, and healthy!