1 package (8-1/2 ounces) cornbread/muffin mix
1 envelope ranch dressing mix
1 cup (8 oz) sour cream
1 cup mayonnaise
2 cans (16 oz each) pinto beans
2 cups shredded cheddar cheese
10 slices bacon, fried very crispy, and crumbled
2 cans whole kernel corn, drained
1/2 cup each of chopped red bell pepper, green bell pepper, green onions and several chopped tomatoes
Make up the cornbread, cool. Stir together salad dressing mix, sour cream and mayonnaise until blended; set aside. Combine tomatoes, bell peppers and onions.
Toss gently. Crumble 1/2 of the cornbread into a large bowl. Top with half each of beans, tomato mixture, cheese, bacon, corn and dressing mixture. Repeat
layers. Cover and chill for at least 3 hours. When ready to serve, stir the whole mess together!
This is just wonderful!! I make extra cornbread as this salad is very moist, and it's great the next day to have fresh cornbread to mix with leftover salad.
This is also great without ranch dressing package mix. Plus, you may add any veggies you want.
Enjoy ! From Miz Suzi