cups crumbled cornbread (15.5 ounce) can seasoned pinto beans, rinsed and drained cups cherry tomatoes, halved medium green bell peppers, diced (15.5 ounce) can whole kernel corn, drained medium red bell peppers, diced medium red onion, diced cups buttermilk ranch salad dressing bacon slices, cooked and crumbled green onion, sliced cup shredded cheddar cheese
Layer the crumbled cornbread on the bottom of a trifle or serving bowl.
Spread the pinto beans over the top of the crumbled cornbread.
Add the cherry tomatoes and green bell peppers.
Spread one can of the whole kernel corn over the green bell pepper. Follow with a layer of red onion.
Pour the salad dressing over the red onion. Use a spatula to carefully spread the salad dressing over the onion to the edges of the bowl. Top with the bacon and green onions.
Garnish with a layer of shredded cheese. Cover the salad and chill for three hours.
246 kcal per serving
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