Cornbread Salad
Serves | 16-18 |
This Cornbread Salad is the perfect summer side dish for picnics, cookouts, and parties! With so many flavors and textures - it's sure to be a new favorite!
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. |