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Cornbread Salad
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Description
Using up leftover cornbread has never been easier or more delicious. You’ll be making extra cornbread on purpose just for this recipe.
Ingredients
- FOR THE DRESSING:
- 1 cup Sour Cream
- ½ cups Milk
- 2 Tablespoons Powdered Ranch Dressing Mix
- FOR THE SALAD:
- 2 cups Leftover Cornbread Cut Into 1/2" Cubes
- 15 ounces, weight Canned Kidney Beans, Rinsed And Drained
- 15 ounces, weight Canned Corn, Drained
- ¼ cups Chopped Red Onion
- 1 cup Chopped Bell Pepper
- 1-½ cup Chopped Tomatoes
- 3 cups Chopped Lettuce
- 1 cup Shredded Mexican Blend Cheese
Preparation
For the dressing, mix sour cream, milk and ranch powder and set aside.
Layer cornbread, beans, corn, onion, peppers, tomatoes and lettuce. Top with dressing and sprinkle with cheese. Chill before serving. You can add layers of anything you like—black olives, bacon crumbles or cucumbers. Make it your own.
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