INCREDIBLE CORNBREAD SALAD
This makes a BIG Salad ! I like to assemble this in a family - size Glad Container with the snap lid. This makes it handy for traveling and storing the leftovers...if there is any ! This recipe can be cut in half, but for picnics and family reunions, I HAVE to make the full recipe. Hope you enjoy !
Provided by Margaret Queen
Categories Other Salads
Time 30m
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 425 degrees. Mix ingredients for the cornbread and pour into a well greased 9 inch baking dish. Bake for 20 minutes or until golden brown. Turn out onto a plate and allow to cool to room temperature.
- 2. In medium bowl, combine all the ingredients for the dressing. Mix until smooth and no lumps are present. Place in the refrigerator to chill until ready to assemble the salad.
- 3. To Assemble the Salad: Use a large dish that is at least 4-5 inches deep. A triffle dish makes a really nice presentation. Start by crumbling 1/2 of the cake of cornbread into the dish. Next layer the following ingredients in this order: Pinto beans, corn, 3/4 cup green pepper, 1/2 onion and 1 1/2 cups of the roma tomatoes. Spread 2 1/4 cups dressing evenly over the tomatoes, followed by 1 cup shredded cheese, and 1 package bacon bits. Repeat the layering in the exact order to finish all the ingredients. Cover and refrigerate until ready to serve.
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