The Pioneer Woman Tasty Kitchen
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Kansas Cornbread Salad

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Level: Easy

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Description

This salad is so colorful and unique! Plus, it tastes amazing!

Ingredients

  • 8-½ ounces, weight Package Corn Muffin Mix
  • Additional Required Ingredients Specified By Corn Muffin Mix Package
  • 10 slices Bacon
  • 8 ounces, weight Sour Cream
  • 1 cup Miracle Whip
  • 1 ounce, weight Packet Ranch Salad Dressing Mix
  • 3 whole Large Tomatoes, Chopped
  • 15 ounces, weight Can Pinto Beans, Drained
  • 15 ounces, weight Can Black Beans, Drained
  • 2 cans (15 Oz. Size) Corn, Drained
  • 1 cup Chopped Red Pepper
  • ½ cups Chopped Green Onion
  • ⅓ bunches Cilantro, Snipped
  • 2 cups Shredded Colby-jack Cheese

Preparation

Prepare muffin mix according to package directions. When it’s done, cool it and then crumble it up. Set aside.

Cook bacon in a skillet over medium heat until crispy, then cool and crumble the bacon and set aside.

Combine sour cream, Miracle Whip and dressing mix in a small bowl then set aside.

Combine tomatoes, beans, corn, peppers, onions and snipped cilantro in a large bowl; set aside.

In a 9×13 glass dish, layer half of the crumbled cornbread, half of the bean mixture, half the bacon and 1 cup of cheese. Spread with half of the dressing mixture. Next, layer on the remaining bean mixture, bacon, dressing, cheese and end with the remaining cornbread crumbles. Cover and chill until you are ready to serve.

Enjoy!

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