This recipe came from one of favorite night shift nurses. She’s amazing with her patients and has a way of being motherly to the staff, making sure everyone is taken care of. This salad became an instant favorite of mine. I look forward to making the whole recipe then eating on it when I’m on a long work stretch. Nursing does not lend itself to designated lunch breaks. We take it where we can get it! Since this is a cold salad it’s perfect for those days with many interruptions.
1. Jiffy Corn Muffin Mix (make according to package directions)
2. 2 cans of pinto beans- drained
3. 2 sprigs of green onions and a ½ of a green bell pepper- chopped and mixed together
4. 2 large tomatoes- diced
5. 2 cans of whole kernel corn- drained
6. 2 cups of sharp shredded cheddar cheese
7. 1 package of dry ranch mixed with 16 ounces of sour cream
8. 1 package of bacon bits
Crumble the cooled cornbread in the bottom of a large bowl then continue to layer 1 through 8 finishing off with the bacon bits!
This recipe is like a united emergency crew working on a patient that is in cardiac arrest. It takes a team…doctors, nurses, paramedics, respiratory therapists, x-ray techs, lab techs, and emergency room techs to provide the best care. Like the emergency room crew the different layers of the cornbread salad are essential in providing the most amazing and cohesive flavors for a lunch in the midst of chaos!