Cornbread Salad

 

½  of 1-oz. package of ranch salad dressing mix

¾ cup sour cream

¾ cup mayonnaise

1 9-inch pan cornbread, crumbled

1 can pinto beans, drained

1 can whole kernel sweet corn, drained

1 large tomato

½ cup green bell pepper, chopped

½ cup green onions, chopped

½ cup celery, diced

½ cup pecans, chopped

1 cup cheddar cheese, shredded

bacon bits

ripe olives, sliced

 

 

Mix ranch dressing, mayonnaise and sour cream. Reserve approximately half of the mixture. Add the other half to the crumbled cornbread. Add pecans and celery. Mix well.  

 

In a large serving dish, begin layering the salad, starting with pinto beans, corn, peppers, green onions, tomatoes and cornbread mixture. Add the rest of the dressing mix. Top with grated cheese, bacon bits and ripe olives.

 

Cover and chill well before serving.