Today I'm sharing a simple recipe for one of my favorite summer salads...Cornbread Salad. It's super easy to make, and it's heavy on the veggies which makes me happy!
-1 pkg. bacon (I love peppered bacon!)
-1 box cornbread mix, plus ingredients on back of pkg.
To begin, bake one package of cornbread mix according to directions and allow to cool completely. I prefer to use the Krusteaz Honey Cornbread mix. Next, cook the bacon until slightly crispy and cool on a paper towel.
-1 head iceberg lettuce, chopped
-1 1/2 cups halved cherry tomatoes
-mixutre of red, green, and yellow bell peppers, chopped
-3-4 green onions, chopped
-1 pkg. freezer corn, thawed and drained
-1 small can sliced black olives, drained
-1 can black beans, drained
-2 cups shredded cheddar cheese
-1 envelope ranch dressing mix, prepared (I prefer to use Uncle Dan's dressing mix with half sour cream, half mayo (in place of mayo in instructions) and buttermilk in place of milk)
Once cornbread is completely cool, crumble half and place in a large bowl (if you have a glass dish, it is pretty to see the layers). Top with half of iceberg lettuce, and half of the black beans, olives, tomatoes, peppers, green onions, corn, and cheese, and chopped bacon, then evenly pour half of the ranch dressing mix over the first layers. Repeat layers again, starting with cornbread (I like to reserve just a tiny bit of cornbread to add with the garnish for the top), lettuce and beans...then pour the remaining dressing over these layers and garnish with remaining layers. Refrigerate for at least three hours...enjoy!