Thursday, May 20, 2010

Cornbread Salad

4 c. cornbread
15 oz. corn
15 oz. black beans
15 oz. kidney beans
15 oz. pinto beans
1 large onion
4 small tomatoes
1 red bell pepper
1 green bell pepper
2-1 oz. packages of dry Ranch dressing mix
1 1/2 c. low-fat mayo
8 oz. lite sour cream
1 c. shredded Cheddar cheese

Combine beans and corn. Combine onions, tomatoes, and peppers, set aside. Crumble cornbread in bottom of large clear glass bowl. Cover cornbread with beans and corn mixture. Next onions, tomatoes, and peppers, etc.
Mix in small bowl, dry dressing mix, mayo, and sour cream. Spoon over top of salad. Sprinkle with cheese.
Cover with plastic wrap to store.

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