Mika's Layered Cornbread Salad

Submitted by Mika G.

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

 

• Ready In: 45mins
• Ingredients: 8
• Serves: 12

ingredients

• 240.97 g box Jiffy corn muffin mix
• 425.24 g can whole kernel corn, drained
• 425.24 g can pinto beans, drained
• 236.59 ml cheddar cheese, grated
• 2 fresh tomatoes, chopped small
• 8 green onions, chopped
• 28.34 g envelope hidden valley ranch dressing mix, prepared as directed
• 4 slice 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.