Cornbread Salad Recipe

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Using cornbread to make a salad is not only a refreshing idea but a welcome change for combining many different ingredients to create a tasty cold entree or sidedish.
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  • 4 1/2 cups cornbread mix, use an 8.5 oz package
  • 1 package (.4 oz) envelope of dry ranch style salad dressing
  • 1 cup sour cream, light or regular
  • 1 cup mayonnaise, light or regular
  • 16 ounces black beans or pinto beans, drained
  • 3/4 cup sweet onion, chopped fine
  • 1 cup sweet green bell pepper, chopped
  • 1 cup sweet red bell pepper, chopped
  • large red ripe tomatoes, cut into pieces
  • 2 cups frozen corn kernels, thawed
  • slices bacon, cooked crisp and crumbled
  • 2 cups cheddar cheese, shredded
Container:9 x 13 serving dish or 3 quart container
30 mins
30 mins
6+ hrs
  • Prepare cornbread according to directions on package or on any cornbread recipe for an 8 inch square of cornbread. Bake, cool and crumble, using approximately 4 1/2 cups for the recipe.
  • In a small bowl, mix together dry salad dressing mix, mayonnaise and sour cream. Set aside.
  • Chop and cut tomatoes into medium-sized chunks.
  • In a large bowl, combine beans, fresh cooked canned or frozen corn, onion, green pepper, red pepper, and tomatoes.
  • Crumble cornbread into small bits. In serving dish, or serving container, begin by layer 1/2 of cornbread over bottom of dish. Then layer 1/2 of vegetables mixture, 1/2 of the shredded cheese, and 1/2 of bacon. Spread 1/2 of dressing evenly over ingredients.
  • Repeat layering with the second half of all ingredients, finishing with dressing and spreading evenly over the dish. Garnish top with shredded cheese and bits of bacon.
  • Cover tightly and refrigerate for several hours or overnight. When the flavors are allowed to blend overnight, the salad becomes more moist and flavorful.
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