Corn Bread Salad - Recipe

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CORN BREAD SALAD

You can use different vegetables. Leave out some, whatever your taste is. A complete meal and yummmmmmmmm! You can use lettuce too if you want to, just layer it along with the other ingredients.

1 (8 oz.) box corn bread muffin mix (Jiffy)
1 cup mayonnaise
1 cup dairy sour cream
1 env. dry ranch salad dressing mix (HIDDEN VALLEY®)
2 (15 oz. ea.) cans pinto beans, rinsed well (Luck's)
2 (15 oz. ea.) cans mexicorn, drained well (Green Giant)
3 tomatoes, diced into small pieces
1 cup chopped green pepper
1 cup chopped celery
1 cup chopped green onion
10 slices cooked bacon, crumbled*
2 cups shredded cheddar cheese

Note: You can use chopped ham instead of the bacon if you wish... you can use lettuce cut up or shredded too.

Bake the corn bread mix according to directions. Cool.

Mix the next three ingredients in a bowl.

In a large clear glass bowl (tall if you have it) place 1/2 of the corn bread, crumbled. Layer the beans, mayonnaise mix, corn, tomatoes, green pepper, celery, green onion, bacon or ham, cheese. Repeat layers.

Cover and refrigerate for at least 2 hours before serving.

Submitted by: Elizabeth

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