Cornbread Salad

Corn Bread Layered Salad

Adapted from Taste of Home

Leftover cornbread
Green onions, chopped
1 medium green pepper, diced
1 can whole kernel corn, drained
1 can (15 oz) pinto beans, rinsed and drained
3/4 cup mayonnaise
3/4 cup sour cream
2 medium tomatoes, seeded, chopped
1/2 cup shredded cheddar cheese


Crumble corn bread into a 2-qt. glass serving bowl. Layer with onions, green pepper, corn and beans.

In a small bowl, combine mayonnaise and sour cream. Spread over the vegetables. Sprinkle with tomatoes and cheese. Refrigerate until serving.