Cornbread Salad with Sour Cream Dressing
Cornbread Salad with Sour Cream Dressing
- Level: Easy
- Yield: 12 to 15 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 356
- Total Fat
- 20
- Saturated Fat
- 6
- Carbohydrates
- 36
- Dietary Fiber
- 6
- Sugar
- 4
- Protein
- 11
- Cholesterol
- 37
- Sodium
- 607
- Total: 1 hr 30 min
- Active: 30 min
- Level: Easy
- Yield: 12 to 15 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 356
- Total Fat
- 20
- Saturated Fat
- 6
- Carbohydrates
- 36
- Dietary Fiber
- 6
- Sugar
- 4
- Protein
- 11
- Cholesterol
- 37
- Sodium
- 607
- Total: 1 hr 30 min
- Active: 30 min
Ingredients
Sour Cream Dressing:
One 8-ounce container sour cream
1/2 cup mayonnaise
1/4 cup dried ranch dressing mix
1/4 cup milk
Salad:
2 cups crumbled cornbread
Two 16-ounce cans pinto beans, drained
1 cup chopped scallions, green parts only
2 cups diced tomatoes
1 cup diced green bell peppers
1 cup diced red bell peppers
1 cup diced yellow bell peppers
Two 11-ounce cans corn, drained
2 1/2 cups shredded sharp Cheddar
5 slices bacon, cooked
Directions
- For the sour cream dressing: In a large bowl, stir together the sour cream, mayonnaise, ranch dressing mix and milk and set aside.
- For the salad: In a 9-by-13-inch pan begin layering all the salad ingredients. Start with 1/2 cup of the cornbread, followed by a quarter of each of the beans, scallions, red peppers, yellow peppers, tomatoes, corn and 1/2 cup of Cheddar. Ladle about 1/2 cup of dressing over the cheese. Repeat three more times with the remaining ingredients and the sour cream dressing. For the final layer, cover with the remaining cheese and crumble the bacon over the top. Cover the salad and refrigerate for 1 hour before serving.
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