Ingredients
Scale
- 1 head iceberg lettuce, shredded
- 1 pound bacon, cooked and crumbled
- 1 cup mayonnaise
- 1 packet ranch dressing mix
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1/2 red onion, finely chopped
Instructions
- Step 1: In a large glass bowl or trifle dish, layer the shredded lettuce evenly across the bottom.
- Step 2: Sprinkle the drained and rinsed kidney beans over the lettuce layer.
- Step 3: In a separate bowl, whisk together the mayonnaise, ranch dressing mix, and sour cream until smooth. Spread this mixture evenly over the kidney bean layer.
- Step 4: Sprinkle the crumbled bacon, shredded cheddar cheese, and chopped red onion evenly over the dressing layer.
- Step 5: Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
Notes
- To prevent a soggy salad, add the bacon, cheese, and onion just before serving if possible.
- Store leftovers tightly covered in the refrigerator for up to 2 days, but be aware the lettuce will soften over time.
- This salad is perfect as a potluck contribution or side dish for barbecues and casual gatherings.
- For an extra creamy and flavorful dressing, let the ranch mix sit in the mayonnaise and sour cream for at least 30 minutes before assembling the salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American