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Cornbread Salad
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Description
Hearty cornbread salad filled with veggies, a little bacon, cheese and dressing. Serve as a side or main dish. Keeps well.
Ingredients
- 1 cup Ranch Salad Dressing
- ½ cups Taco Sauce
- 1 can (15 Oz. Size, About 1 ½ Cups) Black Beans, Or Your Favorite Kind
- 1 cup Fresh Cooked And Cooled Corn Kernels, Or Frozen Corn, Thawed
- 1 cup Sliced Fresh Squash Or Chopped Bell Pepper
- 1 cup Chopped Tomatoes
- 4 Green Onions, Sliced
- 4 slices Bacon Cooked Crisp And Crumbled
- 1-½ cup Shredded Cheese
- Chopped Avocado Or Black Olives For Topping, If Desired
Preparation
In a medium bowl, stir ranch dressing and taco sauce. Set aside.
In a large bowl, begin layering salad ingredients in this order: half of the cornbread, half of the beans, half of the corn, half of the squash (or pepper), half of the tomatoes, half of the onions, half of the dressing, half of the bacon, and half of the cheese. Repeat layers in the same order with remaining ingredients.
Top with avocado or black olives, if desired. Store in refrigerator.
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