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Veggie and Cornbread Salad
Veggie and Cornbread Salad

Veggie and Cornbread Salad

3 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 pkg (8.5 ounce) cornbread mix
1 envelope ranch-style dressing mix
1 cup sour cream
1 cup Kraft Mayonnaise
1/2 cup green pepper, chopped
1/2 cup sweet red pepper, chopped
1/2 cup onion, chopped
3 large tomatoes, chopped
1 can (16 ounces) pinto beans, drained
2 cups fresh or frozen corn
2 cups Kraft Cheddar Cheese, shredded
10 slices cooked bacon, crumbled
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Let's Make It
1
Bake cornbread mix according to package instructions and crumble.
2
Combine ranch-style dressing mix, sour cream and mayonnaise in a small bowl. In another bowl, mix together peppers, onions, tomatoes, pinto beans and corn.
3
In a 3-quart salad bowl, layer 1/2 of cornbread, 1/2 of the vegetables, 1/2 of the cheese, 1/2 of the bacon and 1/2 of the dressing. Repeat layers with remaining ingredients. Cover and store in refrigerator until ready to serve.
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