Food for Thought – May 10, 2016


For The Vista

Although you wouldn’t know it by the weather this past week, summer is on its way.

Consequently, I begin planning lots of salads! I have been making this one for years, and it is requested, summer after summer.

I’m putting it on our menu for our new office’s grand opening celebration, so watch the paper for your invitation (sometime in early June).

Cornbread Salad

1 8.5 oz. package cornbread mix

1 envelope ranch-style dressing mix

1 c sour cream

1 c mayonnaise

1⁄2 c green pepper, chopped

1⁄2 c sweet red pepper, chopped

1⁄2 c purple onion, chopped

3 large tomatoes, chopped

1 16-oz. can black beans, drained

2 c fresh, frozen or canned corn (if canned, drain & rinse before using)

2 c cheddar cheese, shredded

10 slices cooked bacon, crumbled

Bake cornbread mix according to package instructions & crumble. Combine ranch-style dressing mix, sour cream & mayonnaise in a small bowl.

In another bowl, mix together peppers, onion, tomatoes, black beans & corn.

In a 3-quart salad bowl, layer 1⁄2 of the cornbread, 1⁄2 of the vegetables, 1⁄2 of the dressing, 1⁄2 of the bacon & 1⁄2 of the cheese. Repeat layers with remaining ingredients.

Cover & store in refrigerator until ready to use. It tastes even better if you store it overnight!

Note: I use low-fat versions of sour cream & mayonnaise.