Cornbread Salad

SOUTHERN

1

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

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INGREDIENTS

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1

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1

Layer the crumbled cornbread on the bottom of a trifle or serving bowl.

Layer the cornbread

2

Spread the pinto beans over the top of the crumbled cornbread.

Add the beans

3

Add the cherry tomatoes and green bell peppers.

Layer the tomatoes

4

Spread one can of the whole kernel corn over the green bell pepper. Follow with a layer of red onion.

Add the corn

5

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.

Add the dressing

6

Garnish with a layer of shredded cheese. Cover the salad and chill for three hours.

Garnish with cheese

Nutrition Info

Yield

1 cup

calories

246 kcal per serving

fat

16 grams

carbohydrates

19 grams

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