This salad has everything in it but the kitchen sink. I just love this salad and wonder why I always wait to make it in the spring/summer. It would be great year round. You can use it as either a side item or as a meal in itself. It looks great in a big clear bowl because it is layered. My mouth is watering just thinking about it. On my "to make" list very soon. Enjoy!
Mexican Cornbread Salad
1 package Martha White Mexican cornbread mix
8 oz. sour cream
(2) 16 oz.) cans pinto beans, drained
(2) (15-1/4 oz.) cans whole kernel corn, drained
10 slices bacon, cooked & crumbled
Cheese
1 c. sliced green onions
Tomato wedges, optional
1 package ranch style salad dressing mix
1 c. mayonnaise
1 c. chopped green pepper
3 large tomatoes, chopped
1 (8 oz.) package shredded cheddar cheese
Prepare cornbread mix per directions. Combine salad dressing mix, sour cream and mayonnaise, set aside. Crumble half of cornbread into bowl. Top with half each of beans, sour cream mixture, green peppers, corn, tomatoes, bacon, cheese and green onions. Repeat layers. Cover and chill 2 hours. Serve in individual lettuce lined bowls and top with tomato wedges if desired. 8 servings.
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