Cornbread Salad

Cornbread Salad

Ingredients:
5 cups crumbled Mexican cornbread
1 pound bacon, cooked and crumbled
1 red bell pepper, seeded and chopped
1 cucumber, seeded and chopped
2 large beefsteak tomatoes, diced
1 bunch green onions, green parts only, sliced
1 cup creamy chipotle ranch dressing, or store-bought ranch dressing

Directions:
1. Combine the cornbread, bacon, bell pepper, cucumber, tomatoes and green onions in a large bowl.
2. Pour the dressing over the salad and toss to coat. Serve immediately.

Variation:
Family version (serves 6): use 1 recipe crumbled plain cornbread and add 2 (15.5-ounce) cans pinto beans, rinsed and drained.