Cornbread Salad

By 3rdgirl01

Ingredients

• 1/2 batch of cornbread (2-3 cups when cubed)
• 1 packet of buttermilk ranch dressing mix
• 1 cup mayonnaise
• 1/2 cup buttermilk
• 1-14.5 ounce can pinto beans, drained and rinsed
• 1-16 ounce can whole kernel corn, drained
• 1 small green bell pepper, finely chopped
• 1 small sweet onion, finely chopped
• 2 ripe tomatoes, seeded and chopped
• 2 cups finely shredded sharp cheddar cheese

Preparation

Step 1

Make cornbread according to package directions, let cool, and cut into 1-inch cubes. Place in the bottom of a large bowl or trifle bowl.

In a small bowl, combine the ranch dressing mix, mayonnaise and milk. Mix well and refrigerate.

Tip cornbread with rinsed and drained pinto beans, then the drained corn. Next, layer the chopped green pepper and chopped onions. Then layer the chopped tomatoes and then the cheddar cheese.

Pour the ranch dressing mix on top; refrigerate for several hours to allow the flavor to develop.