Recipe: Cornbread Salad (using pinto beans)

CORNBREAD SALAD

1 (8 1/2 ounce) package cornbread mix
1 (1 ounce) package Ranch-style dressing mix
1 cup (8 ounces) fat-free sour cream
1 cup mayonnaise
3 vine-ripened tomatoes
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1/4 cup chopped green onions with tops
1 (15.5 ounce) can pinto beans, drained and rinsed
1 cup (4 ounces) shredded cheddar cheese
5 thick bacon slices, cooked crisp and crumbled
1 (15.25 ounce) can whole kernel corn, drained

Prepare the cornbread as directed on the package, cut in 6 pieces and cool, or use leftover cornbread; set aside.

Combine ranch dressing mix, sour cream and mayonnaise, refrigerate.

Mix the tomatoes, peppers and onion; set aside.

Crumble 1 piece of cornbread into a 2-quart bowl. Top with half of each of the ingredients: beans, vegetable mixture, cheese, bacon and corn. Spread 1/4 to1/3 of the dressing over the corn. Repeat the layers. Cover with plastic wrap and refrigerate. Serve cold.

Servings: 12
Source: Northarvest Bean Growers Association