Cornbread Salad
Robert Ogle

Ingredients
  • 1/2 green bell pepper, finely chopped
  • 1 1/2 medium tomato, finely chopped
  • 1 bottle Ranch dressing, can be reduced fat Ranch
  • 2 boxes Jiffy corn muffin mix, crumbled after cooked
  • 2 cans pinto beans, drained
  • 2 cans corn drained
  • 1 pk. thick bacon, finely shredded
  • 1 pk. cheese, shredded
  • 1 cup green onion
 *Makes a huge bowl, reduce ingredient sizes as necessary.
  1. Cook Jiffy corn muffin mix per package and let cool, crumble and add to bowl.
  2. Cook bacon till crisp, When cool, crumble and add to bowl.
  3. Add all other ingredients to bowl and mix well. 
  4. Chill in refrigerator for 2 hour or until served.
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