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.