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Cornbread Salad Recipe

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This recipe for Cornbread Salad, by , is from Anita Recipe..Right Now!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laura Daniels

Category:
Category:

Ingredients:  
Ingredients:  
1 pan prepared cornbread
1 envelope Ranch style dressing
8 oz sour cream
1 c mayonnaise
3 large tomatoes, chopped
1/2 c each red and green bell peppers
1/2 c onion, chopped
2 cans pinto bean, rinsed and drained
2 c shredded cheddar cheese
10 bacon slices, cooked well and crumbled
2 can whole kernel corn, drained

Directions:
Directions:
Stir dressing mix, sour cream, and mayo til blended; set aside.
Combine tomato, peppers, and onion; toss gently.
Crumble half the cornbread in a large salad bowl. Top with half of each: beans, vegie mix, cheese, bacon, corn, dressing. Repeat layers.
Cover and chill at least 3 hours before serving.

Personal Notes:
Personal Notes:
This is a great salad for a summer cookout.

 

 

 

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