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“This recipe is from Gooseberry Patch's 101 Hearty Recipes. It was submitted by Diana Krol. This sounds like a festive salad that will make a tasty and pretty presentation. I think I will use chipotle ranch dressing when I make this one.”

Ingredients Nutrition

  • 8 12 ounces cornbread mix
  • ranch salad dressing, to taste
  • 15 12 ounces black beans, rinsed and drained
  • 15 ounces corn, drained
  • 2 14 ounces sliced black olives, drained
  • 2 tomatoes, chopped
  • 1 red onion, chopped
  • 12 cup green onion, chopped
  • 23 cup shredded cheddar cheese
  • 12 lb bacon, crisp and crumbled


  1. Bake cornbread according to package directions. Cool; then crumble half of it in the bottom of a large serving dish. Pour enough salad dressing over the cornbread to make a smooth covering. Layer the beans, corn, and olives over the dressing. Next layer the tomatoes, onions, cheese, and bacon. Sprinkle remaining cornbread crumbs on top. Refrigerate until ready to serve.

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