Potluck Cornbread Salad Recipe| Southern Side Dishes| RestlessChipotle

Описание: Hey y'all!
Today we're making one of my favorite recipes to take to a potluck, summer picnic, or 4th of July cookout! Cornbread salad is easy, budget friendly, and totally delicious!
It's full of layers of colorful, fresh vegetables, cornbread, cheese, bacon, and a creamy Ranch dressing.
I like it best when it's made a day ahead of time.
It's always the first bowl to get emptied!
For the printable recipe, nutrition information, and more tips head over to the blog post -
https://www.restlesschipotle.com/corn...

Ingredients
baked cornbread, 8x8-inch square
1 cup sour cream
1 cup mayonnaise
1 packet Ranch salad dressing mix, about 1 ounce
3 Italian plum tomatoes
1 cup bell pepper, I used a blend of green, red, and yellow
1 cup green onions, sliced
½ cup red onion
30 ounces pinto beans, drained and rinsed
2 cups Cheddar cheese, shredded
1 pound bacon, cooked and crumbled
20 ounces frozen corn
8 ounces chiles
½ cup cilantro

Instructions
Dice the cornbread up in small cubes.
Mix the tomatoes, peppers, chiles, red onions, and half the green onions in a medium mixing bowl. Set aside.
Mix the mayonnaise, sour cream, and Ranch seasoning in a small bowl. Set aside.
Add a layer of cornbread to the bottom of a large glass bowl.
Top with half the pinto beans.
Top with half the tomato and bell pepper mix.
Top with a layer of cheese, then a layer of cilantro.
Top with a layer of corn then a layer of bacon.
Top with half the mayonnaise mixture.
Repeat layers ending with the dressing.
Sprinkle with remaining green onions.
Cover with plastic wrap and refrigerate at least 3 hours up to 24 hours.

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