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"Tennessee Cornbread Salad"   Reed family story

PatsyJoReed Sircy
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Tennessee Cornbread Salad

PREP: Chill
Cuisine : COUNTRY - SOUTHERN USA

INGREDIENTS:

1 recipe of cornbread
1 envelope ranch dressing mix
1 cup (8 oz) sour cream
1 cup mayonnaise
2 cans (16 oz each) pinto beans
2 cups shredded cheddar cheese
10 slices bacon, fried very crispy, and crumbled
2 cans whole kernel corn, drained
1/2 cup each of chopped red bell pepper, green bell pepper,
green onions and several chopped tomatoes

PREPARATION:

Make up the cornbread, cool. Stir together salad dressing mix,
sour cream and mayonnaise until blended; set aside.
Combine tomatoes, bell peppers and onions. Toss gently.
Crumble 1/2 of the cornbread into a large bowl.
Top with half each of beans, tomato mixture, cheese, bacon,
corn and dressing mixture. Repeat layers. Cover and chill for
at least 3 hours. When ready to serve, stir the whole mess
together!

This is also great without ranch dressing package mix.
Plus, you may add any veggies you want.
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