Layered Cornbread Salad
Fresh veggies are layered high with cornbread, cheese and ranch dressing. It’s crunchy, creamy, savory, and with the cornbread, just a hint of sweet as well for a combination that can’t be beat.
Servings: 16
Calories: 338kcal
Ingredients
- 1 9 x13 pan cornbread baked and cooled
- 1 packet dry ranch dressing mix
- 1 cup Mayo
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 2 16 oz cans kidney beans, drained and rinsed
- 2 15 oz cans corn, drained and rinsed
- 2 cups tomatoes chopped
- 1 cup green bell pepper chopped
Instructions
- Mix together the dressing mix with the mayo and the sour cream. Set aside.
- Cut the cornbread into cubes. Place half of the cubes in the bottom of a large bowl with straight sides. Layer 1 cup of the cheddar cheese over the cornbread followed by the kidney beans.
- Spread 1/2 of the dressing over the beans. Then layer the corn, tomatoes, the remaining cheese and the rest of the dressing.
- Top with the green peppers and the remaining cornbread cubes and serve!
Nutrition
Serving: 16Servings | Calories: 338kcal