Yummyday Tuesday - Cornbread Salad

Cornbread Salad

2 boxes Jiffy Cornbread Mix, baked

1 (14.5-ounce) can red kidney beans, drained

1 (15-ounce) can corn, drained

1 medium Vidalia onion, finely chopped

1 large green bell pepper, finely chopped

2 to 3 ripe tomatoes, chopped

1 (8-ounce) bottle ranch dressing

2 cups grated Cheddar cheese

Cherry tomatoes and parsley, for garnish

Additional ranch dressing (optional)

Cut cooled cornbread into 1-inch cubes and place cubes in a large glass bowl.

Layer kidney beans, corn, onion, bell pepper, and tomatoes.

Top layers with ranch dressing and sprinkle with Cheddar cheese.

Chill, covered, 2 to 3 hours, until ready to serve.

Garnish with cherry tomatoes and parsley and serve with additional ranch dressing, if desired.

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