Southern Cornbread Salad
Ingredients
- 1 batch of cornbread, cut into 1-inch cubes; see cornbread recipe link below
- 1 14-ounce can red kidney beans, rinsed and drained
- 1 15-ounce can niblet corn, rinsed and drained
- 1 medium Vidalia onion, finely chopped
- 1 large green bell pepper, de-seeded and finely chopped
- 3 large tomatoes, chopped
- 2 cups, plus 1 optional cup, sharp cheddar cheese, grated
- 1 8-ounce bottle ranch dressing
- Parsley, chopped, if using
Instructions
- In the bottom of a large glass bowl, place cornbread cubes.
- Layer beans, corn, onion, bell pepper, tomatoes and 2 cups cheese on top of cornbread.
- Spread ranch dressing evenly over cheese.
- Cover, and refrigerate for at least 2 hours.
- Garnish with fresh parsley, if desired.
Notes
Feel free to use our Aunt Lizzie’s Cornbread recipe which can be found at:
https://completecomfortfoods.com/aunt-lizzies-buttermilk-cornbread/