Posted by: Lisa
A co-worker brought this to a work party and I was surprised at how much I loved it! This may not be new to you , but it was new to me! I made it for dinner last night and the family thought it was great. (except 2 of the boys said the tomatoes had to go) picky picky. I varied the recipe slightly and will include those changes below.
Great salad for summer!
source: Hometown recipes From Eva Mae Clark
Ingredients:
1 8.5 oz package cornbread mix (I used Jiffy)
1 envelope ranch-style dressing mix
1 cup sour cream
1 cup mayonnaise
1/2 c green pepper, chopped
1/2 c sweet red pepper, chopped (I didn't use those)
1/2 cup onion, chopped (I used green onions)
3 large tomatoes, diced
1 16-oz can pinto beans, drained (I used black beans)
2 cups fresh or frozen corn
2 cups cheddar cheese, shredded
10 slices cooked bacon, crumbled
Directions:
- Bake the corn bread according to package directions and let cool. Then crumble into small pieces
- Combine ranch style dressing mix with the sour cream and mayonnaise
- In small bowl, combine the beans, corn, tomatoes and onions
Assemble:
Spread 1/2 of the corn bread crumbs into the bottom of a glass bowl. Then spread 1/2 of the bean/corn mixture. Top that with 1/2 the cheese and then 1/2 the dressing then 1/2 the bacon. Repeat!
If you have a trifle bowl, use that. This salad looks really inviting with the layers visible. For serving, just dig down deep to make sure all layers are scooped up! And Enjoy.
