Cornbread Salad

• Vegetarian
• Gluten free

• Produce

  • 1 16 oz can Corn, whole kernel
  • 1 Green bell pepper, small
  • 1 14.5 oz can Pinto beans
  • 1 Sweet onion, small
  • 2 Tomatoes, ripe

• Condiments

  • 1 cup Mayo

• Baking & Spices

  • 1 packet Buttermilk ranch dressing mix

• Bread & Baked Goods

  • 1/2 batch Cornbread

• Dairy

  • 1/2 cup Buttermilk
  • 2 cups Cheddar cheese, sharp

Found on southernbite.com

Ingredients

• half a batch of cornbread (2 to 3 cups when chopped)
• 1 packet buttermilk ranch dressing mix
• 1 cup mayo
• ½ cup buttermilk
• 1 – 14.5 oz can of pinto beans, drained and rinsed
• 1 – 16 oz can of whole kernel corn, drained
• 1 small green bell pepper, finely chopped
• 1 small sweet onion, finely chopped
• 2 ripe tomatoes, seeded and chopped
• 2 cups finely shredded sharp cheddar cheese

Directions

• Cut cornbread into 1 inch cubes and place in the bottom of a large bowl or trifle bowl.
• In a small bowl, combine ranch dressing mix, mayo, and milk. Mix well and refrigerate.
• Topped cornbread layer with rinsed pinto beans.
• Next, layer drained corn.
• Top with chopped green bell pepper.
• Add chopped sweet onion.
• Next, add chopped tomatoes.
• Add shredded cheddar.
• Pour ranch dressing mixture on top; refrigerate for several hours to allow the flavors to develop.