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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 10 |
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This recipe is from Gooseberry Patch's 101 Hearty Recipes. It was submitted by Diana Krol. This sounds like a festive salad that will make a tasty and pretty presentation. I think I will use chipotle ranch dressing when I make this one. Ingredients:
8 1/2 ounces cornbread mix |
ranch salad dressing, to taste |
15 1/2 ounces black beans, rinsed and drained |
15 ounces corn, drained |
2 1/4 ounces sliced black olives, drained |
2 tomatoes, chopped |
1 red onion, chopped |
1/2 cup green onion, chopped |
2/3 cup shredded cheddar cheese |
1/2 lb bacon, crisp and crumbled |
Directions:
1. Bake cornbread according to package directions. Cool; then crumble half of it in the bottom of a large serving dish. Pour enough salad dressing over the cornbread to make a smooth covering. Layer the beans, corn, and olives over the dressing. Next layer the tomatoes, onions, cheese, and bacon. Sprinkle remaining cornbread crumbs on top. Refrigerate until ready to serve.
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