Cornbread Salad

by admin on April 7, 2010

Leftover cornbread (at least 4 cups crumbled)
2 cups bottled ranch salad dressing
2 15-ounce cans kidney beans, drained
1 large tomato, chopped
½ cup diced red onion
½ cup chopped yellow bell pepper
2 cups shredded Cheddar cheese
8 slices bacon, cooked and crumbled

Put half the crumbled cornbread in the bottom of a two-quart dish. Top with half the beans, and half the tomato, red onion, bell pepper, cheese and bacon. Spread with 1 cup of the salad dressing. Repeat layers of cornbread, tomato, red onion, bell pepper, cheese and bacon. Spread remaining ranch dressing over the top.

Chill for at least an hour before serving.

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