Joy’s Cornbread Layered Salad

Dressing

• 1 (1 ounce) package Hidden Valley Ranch dressing mix
• 1 cup sour cream
• 1 cup Hellmann’s mayonnaise
• Prepare ranch dressing early in the day or the day before and refrigerate.

Cornbread

• 2 packages of your favorite cornbread recipe
• 2 (4 ounce) cans chopped green chilies
• Add chopped green chilies to cornbread batter. Bake and cool cornbread according to package directions.

Salad

• 2 (15 ounce) cans kidney beans or black beans, drained and rinsed
• 1 green pepper, chopped
• 1 Vidalia onion, chopped
• 3 tomatoes, chopped
• 2 cans sweet yellow corn, drained and rinsed
• 12 slices bacon, cooked and crumbled
• 1 1/2 cups shredded cheddar cheese

Instructions

1. Layer in a large bowl or large deep sided serving dish (a glass trifle bowl looks great)
2. Half of the cornbread, crumbled
3. Kidney beans or black beans
4. Green pepper
5. Vidalia onion
6. Half of the ranch dressing
7. Half of the cornbread
8. Tomatoes
9. Yellow corn
10. Half of the ranch dressing
11. Crumbled bacon
12. Shredded cheddar cheese

Notes

Note: This salad can be assembled the day before serving. Store in the refrigerator.

By Joy McCabe via KathyMillerTime

The Cornbread Layered Salad is the first recipe I shared on TV and I’ve made it three other times since because it’s so popular.