Cornbread Salad
This vintage Cornbread Salad recipe layers cornbread, bacon, cheddar, beans, fresh vegetables, and Ranch dressing for the ultimate make-ahead side dish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.almanac.com.
Cooking tools:
- Baking dish
- Mixing bowl
- Whisk
- Spoon
- Refrigerator
Ingredients
- 2 boxes Jiffy cornbread muffin mix (bake according to directions)
- 2 15-ounce cans pinto beans, drained and rinsed (or black beans)
- 1 large red onion, chopped
- 1 large green bellpepper, chopped
- 2 large tomatoes, chopped
- 10 to 12 strips bacon, cooked and crumbled
- Optional: 3/4 cup dill pickle juice
- 1 16-ounce bottle Ranch dressing
- 1 (8-ounce) package shredded Mexican four-cheese blend
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