Cornbread SaladIngredients:For the Cornbread:* 1 pan prepared cornbread, cooled and crumbledFor the Salad:* 1 can (15 ounces) pinto beans, drained and rinsed* 1 can (15 ounces) whole kernel corn, drained* 2 medium tomatoes, diced* 1 green bell pepper, diced* 1/2 cup green onions, sliced* 1 cup shredded cheddar cheese* 8 slices bacon, cooked and crumbledFor the Dressing:* 1 cup mayonnaise* 1 cup sour cream* 1 packet ranch seasoning mixInstructions:1. In a medium bowl, whisk together the mayonnaise, sour cream, and ranch seasoning until smooth.2. In a large glass bowl or trifle dish, spread half of the crumbled cornbread on the bottom.3. Layer half of the pinto beans, corn, tomatoes, bell pepper, green onions, cheddar cheese, and bacon over the cornbread.4. Spread half of the dressing evenly over the layers.5. Repeat the layers with the remaining ingredients and finish with the remaining dressing on top.6. Cover and refrigerate for at least 2 hours to allow the flavors to blend.7. Serve chilled and enjoy.Prep Time: 20 minutesChill Time: 2 hoursTotal Time: 2 hours 20 minutesServings: 8–10 servings
