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Southern Cornbread Salad Recipe

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This recipe for Southern Cornbread Salad is from Texas Ties-From Texans' Kitchens and Those Who Love 'Em, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 batch cornbread, cut into 1-inch cubes, recipe follows
1 (14.5-ounce) can red kidney beans, rinsed and drained
1 (15-ounce) can niblet corn, drained
1 medium Vidalia onion, finely chopped
1 large green bell pepper, finely chopped
3 large tomatoes, chopped
2 cups grated sharp Cheddar
1 (8-ounce) bottle ranch dressing
Chopped fresh parsley leaves, for garnish
Directions:
Directions:
In the bottom of a large glass bowl, place cornbread cubes. Layer beans, corn, onion, bell pepper, tomatoes, and cheese on top of cornbread. Spread ranch dressing evenly over cheese. Cover, and refrigerate for at least 2 hours or overnight to allow flavors to blend. Garnish with fresh parsley, if desired.
Personal Notes:
Personal Notes:
I make homemade sweet cornbread for this salad, and I use the buttermilk ranch seasoning packet and make my own dressing instead of using bottled dressing. This salad sounds weird, but try it. It is absolutely delecious and will disappear quickly once people try it.

 

 

 

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