{soups-salads-and-salad-dressings} SOUTHERN CORNBREAD SALAD

 

CORNBREAD SALAD

Print recipe

Serves

16-18

INGREDIENTS

• 1 8x8" pan of cornbread (cut into cubes)
• 1 can pinto beans (14 oz)
• 2 cups corn (can use frozen or canned)
• 1 Small Vidalia onion (peeled and chopped)
• 2 cups tomatoes (seeded and chopped)
• 1/2 yellow pepper (seeded and chopped)
• 1/2 green pepper (seeded and chopped)
• 1 Medium zucchini (chopped)
• 1/2 cup salsa
• 1 1/2 cup ranch dressing
• 2 cups shredded cheese

DIRECTIONS

Step 1

Layer ingredients in even layers in the order listed into a 13x9" pan or a trifle dish. Cover and chill for several hours before serving. Keep leftovers refrigerated.

Source: Back for Seconds

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Rhonda in MO

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Posted by: Rhonda Gray <ronkaygray66@gmail.com>

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