Cornbread salad consists of layered ingredients, and the dish has become a common tradition in the southern United States. Instead of throwing away leftover cornbread, it is added to a salad with a variety of other ingredients. After the cornbread salad chills in the refrigerator, it can help you cool down on a hot summer day. The salad recipes vary according to personal tastes but they often include simple ingredients that do not take much time to prepare.
Instructions
1. Prepare a box of cornbread according to the recipe.
2. Combine sour cream and mayonnaise. Add 1 oz. packet of ranch dressing seasoning.
3. Fry the 10 slices of bacon on the stovetop until crisp. Crumble the bacon into a bowl and set aside.
4. Add can of pinto beans, can of corn kernels, chopped tomatoes, chopped bell peppers and chopped onions into a bowl.
5. Crumble 1/2 cup of cornbread in a separate bowl. Top the cornbread with a layer of the vegetable mixture. Top the vegetables with a layer of shredded cheese, crumbled bacon and salad dressing. Repeat the layers until you end with the crumbled cornbread.
6. Chill the cornbread salad in the refrigerator for 3 hours. Serve the salad in a bowl.
Tags: into bowl, with layer