It can be made in advance so you can spend most of your time with your family. This will be perfect to make this weekend for the 4th of July. Each flavor blends so well together and looks beautiful served in a trifle bowl. I love this salad!
Layered Cornbread Salad
1 (6 oz) package Mexican cornbread mix
1 small can chopped green chilies
dash of sage
1 package ranch dressing mix
1 (8 oz) container reduced fat sour cream
1 cup mayo
2 cans pinto beans, rinsed and drained
1 cup chopped green bell pepper
2 cups frozen corn, thawed
3 large tomatoes, chopped
10 slices bacon, cooked and crumbled
1 (8 oz) package shredded cheddar cheese
4 green onions, sliced
Prepare cornbread mix according to package directions, adding green chilies and sage. Bake and cool completely.
Combine ranch dressing mix, sour cream and mayo. Set aside.
Crumble half of cornbread into a bowl. Top with 1/2 of the beans, 1/2 of the sour cream mixture, 1/2 of the green bell pepper, 1/2 of the corn, 1/2 of the tomatoes, 1/2 of the bacon, 1/2 of the cheese and 1/2 of the green onions. Repeat layers.
Cover and refrigerate for at least 2 hours.