Cornbread Layered Salad
To me this Cornbread Layered Salad is a new take on beans and cornbread. When you see the ingredients, you’ll realize pretty quickly that everything goes so well together. enJOY!
Ranch Dressing:
Prepare ranch dressing early in the day or the day before and refrigerate.
- 2-3 packages dry Hidden Valley Ranch dressing mix
- 2 cups sour cream
- 2 cups Hellmann's mayonnaise
Cornbread:
Bake and cool cornbread.
Use a mix or your favorite cornbread recipe. If you are using a mix, and I recommend using Jiffy Cornbread Muffin Mix. I like the way this sweet cornbread goes with all of the ingredients in this salad. You will need to use 2 boxes and follow the directions on the side of the box for cornbread. Add two 4 oz. cans chopped green chilies to your cornbread batter batter.
Layer in a large bowl or large deep sided serving dish (a glass trifle bowl looks great):
- Half of the cornbread, crumbled
- 2 cans kidney beans, drained and rinsed
- 1 green bell pepper, chopped
- 1 Vidalia or sweet onion, chopped
- Half of the ranch dressing
- Half of the cornbread, crumbled
- 3 tomatoes, chopped
- 2 cans sweet yellow corn, drained and rinsed
- Half of the ranch dressing
- 12 slices bacon, cooked and crumbled
- 1 1/2 cup shredded cheddar cheese
Note: This salad can be assembled the day before serving. Store in the refrigerator.