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Salads - Cornbread Salad

  • 1 (1-ounce) package ranch dressing mix
  • 11/2 cups sour cream
  • 11/2 cups mayonnaise
  • 31/2 cups cornbread, cooked and crumbled
  • 2 cans pinto beans, drained
  • 3 tomatoes, chopped
  • 1 cup chopped green bell pepper
  • 1 cup chopped green onion
  • 2 cups shredded Cheddar cheese
  • 2 cans whole kernel corn, drained
  • 10 slices bacon, cooked and crumbled

Whisk together the dressing mix, sour cream, and mayonnaise. Crumble half the corn bread in the bottom of a large serving dish. Top with half of the beans. Layer the beans with half of the tomatoes, green bell pepper, and green onions. Sprinkle with half of the cheese, corn, bacon, and the ranch dressing mixture. Repeat the layers. Cover, and chill at least 2 hours before serving.
Submitted By: DeAnna Atkins
Knox Farmers Co-op
Number of Servings: 0
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