Mika's Layered Cornbread Salad

Mika G.'s Note:

This is one of my all time favorite salads. It just gets better the longer is sits.

• Total Time: 45 mins
• Prep Time: 20 mins
• Cook Time: 25 mins

Ingredients:

Servings: 12

• 1 (8 1/2 ounce) box Jiffy corn muffin mix
• 1 (15 ounce) can whole kernel corn, drained
• 1 (15 ounce) can pinto beans, drained
• 1 cup cheddar cheese, grated
• 2 fresh tomatoes, chopped small
• 8 green onions, chopped
• 1 (1 ounce) envelope hidden valley ranch dressing mix, prepared as directed
• 4 slices bacon, cooked and crumbled

Directions:

1. Bake corn muffin mix as directed. Cool and crumble 1/2 in bottom of a clear bowl.
2. Mix tomatoes and onions together. Layer 1/2 of corn, beans, tomato and onion mixture and 1/2 of cheese. Pour 1/2 of dressing over this. Repeat.
3. Sprinkle top with crumbled bacon.
4. Needs to sit for awhile to allow dressing to saturate evenly.
5. Serve cold.

Reviews

[mailbelle]

A local deli makes a cornbread salad that I love so I decided to try this and hoped that it was the same. Not exactly the same, but very close. They don't use pinto beans in theirs and I omitted them also. Thanks for posting! Made for My 3 Chefs for my "Not Your Typical Salad" theme.