score card
Veggie and Cornbread Salad
Veggie and Cornbread Salad

Veggie and Cornbread Salad

3 Hr(s)
What You Need
Select All
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
Add To Shopping List
Let's Make It
Bake cornbread mix according to package instructions and crumble.
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.
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.
Add To Shopping List
Save to List
Similar Recipes
View More
Just For You
Ratings & Reviews