Cornbread Salad
By Yankee Magazine|May 19 2005|
I got this recipe from my grandmother and everyone always requests it. This is the perfect summertime, cold salad and it is always better the next day. It can be served as a meal in itself or be served with something else.
Yield:
8-10 servings
Ingredients
2 boxes Jiffy cornbread muffin mix (bake according to directions)
2 cans Pinto beans, drained and rinsed
1 large onion, chopped
1 large green bellpepper, chopped
10 to 12 strips bacon, cooked and crumbled
3/4 cup dill pickle juice
1 16-ounce bottle Ranch dressing
shredded cheddar cheese
Instructions
Crumble cornbread and place crumbs in a 9″x13″ container.
Layer pinto beans, tomatoes, bell peppers and onions on top of the cornbread.
Mix dill pickle juice with ranch dressing and pour over layers. (This must be mixed)
Top with cheese (enough to cover layer), tomatoes and then bacon.
It can be served immediatly, but for best flavor allow to set overnight in the refrigerator.
