Okay, okay. So this is not a traditional dish for Cinco de Mayo, but i always bring it to potlucks. I can't do spicy foods like many, and this dish will definitely make you 20% cooler!
Mississippi Cornbread Salad
12 cornbread muffins, baked or bought
2 envelopes Hidden Valley Ranch mix
1- 32oz tub of sour cream
2 cps mayonnaise
5 Roma tomatoes, seeded and chopped
1 med green bell pepper, seeded and chopped
1 med red bell pepper, seeded and chopped
1 med orange or yellow bell pepper, seeded and chopped
8-10 green onions, sliced
2- 16oz cans of black beans, rinsed and drained
2- 15 ¼ oz cans gold & yellow corn, drained
4 cps sharp cheddar cheese, shredded
1- 4.3 oz pkg Hormel real crumbled bacon
Stir together ranch mix, sour cream and mayo until blended, set aside.
In another bowl, combine tomatoes, peppers and onions, gently toss.
Crumble half the cornbread muffins, layer with half each of beans, tomato-pepper mix, cheese, bacon, corn and ranch mix,
repeat with remaining ingredients.
Cover and chill 3 hours or overnight. Leftovers only get better.
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