A vibrant and flavorful layered salad featuring cornbread, beans, and fresh vegetables, perfect for gatherings.
Prepare the cornbread according to package instructions and let it cool completely.
Cooling the cornbread completely prevents it from becoming soggy when layered.
In a bowl, mix the ranch dressing mix, sour cream, and mayonnaise until smooth. Set aside.
Chill the dressing mixture for a few minutes to enhance its flavor.
Crumble half of the cornbread into a large serving bowl.
Use your hands to crumble the cornbread evenly for a consistent layer.
Layer half of the pinto beans, bell pepper, corn, tomatoes, bacon, cheddar cheese, and green onion over the cornbread.
Arrange the layers evenly for a visually appealing presentation.
Spread half of the dressing mixture over the layered ingredients.
Use a spatula to spread the dressing evenly without disturbing the layers.
Repeat the layers with the remaining ingredients and dressing.
Press down gently on each layer to compact the salad slightly.
Cover the bowl and refrigerate for at least 2 hours to allow the flavors to meld.
Chilling the salad enhances the flavors and makes it easier to serve.
Serve the salad in individual bowls, garnished with additional green onion or tomato wedges if desired.
Serve with a large spoon to ensure each serving includes all layers.
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