Cornbread Salad
I got this recipe from my grandmother and everyone always requests it. This is the perfect summertime, cold salad and it is always better the next day. It can be served as a meal in itself or be served with something else.
Ingredients
2 boxes Jiffy cornbread muffin mix (bake according to directions)
2 cans Pinto beans, drained and rinsed
1 large onion, chopped
1 large green bellpepper, chopped
10 to 12 strips bacon, cooked and crumbled
3/4 cup dill pickle juice
1 16-ounce bottle Ranch dressing
shredded cheddar cheese
Instructions
Crumble cornbread and place crumbs in a 9”x13” container.
Layer pinto beans, tomatoes, bell peppers and onions on top of the cornbread.
Mix dill pickle juice with ranch dressing and pour over layers. (This must be mixed)
Top with cheese (enough to cover layer), tomatoes and then bacon.
It can be served immediatly, but for best flavor allow to set overnight in the refrigerator.
Yield:
8-10 servings
Preparation Method
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Vicky, this is such an easy
Vicky, this is such an easy recipe that you can put as much tomato as you like. I have never tried this particular recipe but I will. I like a can of whole kernel corn. You can add olives, green onions, red and green peppers, etc. Well you get the picture. I love cornbread salad no matter what you add! :)
Recipe calls for tomatoes,
Recipe calls for tomatoes, but there are no tomatoes in the ingredient list. This sounds like a great recipe, but need to know how many tomatoes go in it??