Jalapeno Cornbread Salad

This makes a good sized salad, so it’s perfect for any potluck or BBQ. It also keeps really well for a salad – a day or two in the fridge and it’s just as good!

Jalapeno Cornbread Salad 

  • 1 c mayonnaise
  • 1 c sour cream
  • 1 envelope ranch salad dressing mix
  • 2 c canned pinto or black beans, rinsed and drained
  • 2 c frozen whole kernel yellow corn, thawed
  • 3 medium tomatoes, chopped
  • 1 c chopped green bell pepper
  • 1 c thinly sliced green onions (green and white parts)
  • 10 bacon strips, cooked and crumbled
  • 2 c shredded sharp cheddar

Combine mayo, sour cream and dressing mix. Set aside.

Crumble half of corn bread into 13-9 dish. Layer half of the beans, mayo mixture, corn, tomatoes, green pepper, onion, bacon, and cheese. Repeat layers. Cover and chill 2 hours.


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