Cornbread Salad Meal-in-a-Bowl
2 cans red, pinto or black beans, drained, OR 1 of each
2 cans whole kernel corn, drained
1 bell pepper, chopped
1 red onion, chopped
2 or more fresh tomatoes, chopped
8 strips bacon, cooked and crumbled, OR 2 cups ham or chicken, chopped
2 cups Cheddar cheese, grated
"Stay the Course," First
Baptist Church of Brandon
Cornbread (may use Jiffy mix)
1 pkg. Hidden Valley ranch dressing2 cans red, pinto or black beans, drained, OR 1 of each
2 cans whole kernel corn, drained
1 bell pepper, chopped
1 red onion, chopped
2 or more fresh tomatoes, chopped
8 strips bacon, cooked and crumbled, OR 2 cups ham or chicken, chopped
2 cups Cheddar cheese, grated
Make cornbread; crumble and set aside.
Mix the dressing according to package directions. In a large salad bowl, layer
1/2 the ingredients in the following order: cornbread, beans, corn, pepper,
onion, tomatoes, bacon (or ham or chicken), cheese and ranch dressing. Repeat
layers with remaining ingredients.
from the August 2004 issue of Today in
Mississippi
Mississippi Cooks: Featured Cookbook
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