Recipe Monday

As I have mentioned before, not only do I live in a southern state, South Carolina, but I also grew up in the deep south of Mississippi. One of the staples in our home was cornbread. If we had a meal with any vegetable, especially any type of bean or pea, we had cornbread. Naturally, I love cornbread. One of my favorite ways to eat cornbread is in Cornbread Salad. I hope you are intrigued enough to give this recipe a try. I promise, you will not be disappointed. :)

Cornbread Salad

1 package of cornbread mix, make according to package directions and let cool
1 can Pinto Beans, warmed (I like Bush's)
lettuce, I like romaine but you can use iceburg or your choice
1 large tomaoto, chopped into small pieces
1 green bell pepper, chopped into small pieces
1 medium onion, chopped into small pieces or green onions (3-4)
2 cups cheddar cheese
6-8 slices of bacon cooked crisp and crumbles or 1 small package of pre-cooked bacon
Ranch salad dressing, 1 small bottle

In a casserole dish or large bowl, layer in the following order:

Cornbread, crumble in the bottom of the bowl,
Pinto Beans, pour evenly over the cornbread,
Lettuce, tomotoes, bell pepper, onion and salad dressing,
Bacon, and sprinkle the cheese over everything last.

Serve immediately. This is hearty enough for a complete meal but also works as a side to any grilled meat or other veggies. To make this dish vegetarian, just omit the bacon. :)

I have one friend who always request this salad for any dinner we do together. Yes, it is that good and simple.