Cornbread Salad, Liz's (draft)

Tip:  Use your favorite recipe to bake cornbread until crispy and then cool it completely. Day-old cornbread works fine.

1 (9-inch) pan cornbread
1 cup mayonnaise
1 cup sour cream
2 (15.25-oz / 432g) cans pinto beans, rinsed and drained well
2 (15.25-oz / 432g) cans yellow whole kernel sweet corn, drained well
1/2 cup finely sliced green onions
1/2 cup diced bell pepper
2 cups grated cheddar cheese
10 slices cooked bacon or about 1 cup precooked bacon pieces (like Hormel® Real Bacon Bits?)
3 large tomatoes, chopped

In a medium bowl, combine the mayonnaise, sour cream and Hidden Valley® Original Ranch® Salad Dressing Mix; mix well and set aside.

In a large bowl, combine the pinto beans, corn, green onions and bell pepper; mix well and set aside. 

In the bottom of a large, clear salad bowl or trifle bowl, coarsely crumble half of the cooled cornbread. Then, layer half of the other ingredients in the following order:
  • Pinto bean mixture
  • Original Ranch® Salad Dressing mixture (spread to edge of bowl)
  • Cheddar cheese
  • Crumbled bacon
  • Tomatoes
Crumble the remaining half of the cornbread into the bowl, and repeat other layers, ending with tomatoes.

Cover salad and refrigerate. If you plan on serving this salad for dinner, it can be made during early morning for the best same day results.  Otherwise, overnight is ideal for the flavor combination to shine.

Let sit 15 minutes at room temperature before serving.