Cornbread Salad

Potluck, Salads


1 (8 1/2 oz) box cornbread muffin mix made into cornbread

1 envelope Ranch style dressing mix

8 ozs sour cream

1 cup mayonnaise

3 large tomatoes chopped

1 cup red bell pepper chopped

1 cup green bell peppe chopped

1 cup green onion chopped

2 (16 oz) cans black beans, rinsed & drained

1 lb. cheddar cheese, shredded

10 slices bacon cooked & crumbled (or 1 can)

2 (16 oz) cans whole kernel corn, drained


Prepare cornbread mix according to package directions; cool.
Stir together salad dressing mix, sour cream & mayonnaise until blended. Set aside.
Combine tomatoes, red & green bell peppers & green onions. Sprinkle lightly with seasoned salt, Creole seasoning, or seasonings of choice. Gently toss.
Crumble 1/2 the cornbread into a 3 quart trifle bowl or large clear salad bowl. Top with 1 can drained beans, half the tomato mixture, half the bacon, 1 can drained corn, half the dressing (spread to the sides of the bowl), and half the cheese. Repeat the layers, ending with cheese. Cover and chill at least 3 hours.