Cornbread Salad
- 1 (8 1/2 oz.) pkg. Tex-Mex cornbread mix
- 1 envelope ranch style salad dressing mix
- 1 (8 oz.) light sour cream
- 1 c. light mayonnaise
- 3 large tomatoes, chopped
- 1/2 c. green onion, chopped
- 2 (15 1/2 oz.) cans Mexican corn, drained
- 2 (16 oz.) cans pinto beans, drained
- 2 c. light, cheddar cheese, shredded
- Bacon bits or crumbled bacon
- Prepare cornbread mix according to directions, cool.
- Stir together salad dressing mix, sour cream and mayonnaise until blended.
- Set aside.
- Combine tomatoes and green onions; gently toss.
- Crumble half the cornbread into a large salad bowl; top with half of each beans, tomato mixture, cheese, corn, bacon and dressing.
- Repeat layers.
- Cover and chill. Yield
- 10 to 12 servings.
cornbread mix, ranch style salad dressing mix, light sour cream, light mayonnaise, tomatoes, green onion, corn, pinto beans, light, bacon
Taken from www.cookbooks.com/Recipe-Details.aspx?id=67423 (may not work)