Tuesday, June 12, 2012

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.

For more great receipes visit http://www.thekendalcompanies.com/Recipes---DIY-Projects.html

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