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Delta Delta Delta

San Jose, California Alumnae Chapter

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 Ruth Price's Cornbread Salad:

Ingredients:
1 small (6 oz) pkg cornbread mix
1 oz envelope ranch dressing mix
8 oz light sour cream
8 oz reduced fat mayo
2 - 16 oz cans black beans, rinsed and drained
1 cup chopped green pepper
2 - 15.5 oz cans corn, drained
3 large tomatoes, chopped
2 cups shredded cheddar cheese
1 cup chopped green onions

Instructions:
Prepare and bake, adding 1 - 4-1/2 oz can of chopped green chiles if desired. Cool.

Combine dressing mix, sour cream, and mayo. Set aside.

In a large bowl, layer 1/2 of the crumbled cornbread, 1/2 of the beans, 1/2 of the corn, 1/2 of the dressing, and half of the green pepper, tomatoes, cheese, and onions. Repeat layers. Refrigerate at least 2 hours before serving. Cut recipe in half for smaller group.

Thanks to Ruth Price for this delicious recipe enjoyed at the 2004 Pansy Salad Supper.