That Picnic Salad

Name: That Picnic Salad
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 15
Ingredients: 1 (8.5-ounce) package cornbread/muffin mix, plus the ingredients called for on the package; 1 (4-ounce) can chopped green chiles; 1/8 teaspoon ground cumin; 1/8 teaspoon dried oregano; rubbed sage, to taste; 1 cup mayonnaise; 1 cup sour cream; 1 (1-ounce) envelope ranch salad dressing mix; 2 (15-ounce) cans pinto beans, rinsed and drained; 2 (15.25-ounce) cans whole kernel corn, drained; 3 medium tomatoes, chopped; 1 cup green bell pepper, chopped; 1 cup green onions, chopped; 10 bacon strips, cooked and crumbled; 2 cups cheddar cheese, shredded

Cheesy Vegetarian Oven

Time: 3 hours

Yield: 15 servings

About

It's called "That Picnic Salad" for a few reasons! First, coming up with names is hard, and sometimes you just have to go with the easiest answer (and who wouldn't love a cornbread salad?!). Second, it really is ideal for picnics; it's filling and tasty, packed with layers of succulent bacon, hearty beans, summery corn, juicy tomatoes, creamy and tangy homemade ranch dressing, and a spicy chile cornbread crumble! And third, when people are asking for seconds (and they will) they'll be so delighted, they'll just default to asking for "more of That Picnic Salad please!" And that works for us!

Ingredients

1 (8.5-ounce) package cornbread/muffin mix, plus the ingredients called for on the package
1 (4-ounce) can chopped green chiles
1/8 teaspoon ground cumin
1/8 teaspoon dried oregano
rubbed sage, to taste
1 cup mayonnaise
1 cup sour cream
1 (1-ounce) envelope ranch salad dressing mix
2 (15-ounce) cans pinto beans, rinsed and drained
2 (15.25-ounce) cans whole kernel corn, drained
3 medium tomatoes, chopped
1 cup green bell pepper, chopped
1 cup green onions, chopped
10 bacon strips, cooked and crumbled
2 cups cheddar cheese, shredded

Directions

Step 1 -Preheat the oven to 400 degrees F.

Step 2 -Coat an 8-inch square baking pan with nonstick spray.

Step 3 -Prepare the cornbread batter according to the package directions.

Step 4 -Add the chiles and their juices, the cumin, the oregano, and the sage to the cornbread batter and stir and fold to combine.

Step 5 -Pour the batter into the prepared baking pan.

Step 6 -Bake the cornbread until a toothpick inserted into the center comes out clean, about 20-25 minutes.

Step 7 -Allow the cornbread to cool, about 40 minutes-1 hour.

Step 8 -In a small bowl, add the mayonnaise, the sour cream, and the ranch dressing mix and stir to combine.

Step 9 -In a 9x13-inch baking dish, crumble 1/2 of the cornbread.

Step 10 -Evenly layer 1/2 of the pinto beans, 1/2 of the mayonnaise mixture, 1/2 of the corn, 1/2 of the tomatoes, 1/2 of the green peppers, 1/2 of the green onions, 1/2 of the bacon crumbles, and 1/2 of the cheese.

Step 11 -Repeat the layers once.

Step 12 -Cover and refrigerate the cornbread salad for at least 2 hours.

Step 13 -Serve.

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