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Tex-Mex Cornbread Salad

  • 1 (1 oz.) pkg. Hidden Valley Ranch dry salad dressing mix
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1 (9 inch) pan Tex-Mex cornbread, crumbled (recipe below)
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  • 2 (16 oz.) can pinto beans, drained
  • 3 lg. tomatoes, chopped
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped green onions
  • 2 cups shredded Cheddar cheese
  • 10 slices bacon, cooked and crumbled
  • 2 cans whole kernel golden corn, drained


Combine salad dressing mix, sour cream, and mayonnaise. Set aside. Place half of crumbled cornbread in the bottom of a large serving bowl. Top with half of beans. In a medium bowl, combine tomatoes, pepper, and onions: layer half of this mixture over beans. Layer half of cheese, bacon, corn, and reserved salad dressing. Repeat layers using remaining ingredients. Garnish as desired.

Cover and chill 2-3 hours before serving. Yields 10-12 servings.

NOTE: To prepare Tex-Mex cornbread, add 1 (4 ounce) can chopped green chilies and pinch of sage to your favorite cornbread recipe or a prepared mix that yields a 9 inch pan of cornbread.

By Terri from NV


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