SOUTHERN CORNBREAD SALAD

Southern Cornbread Salad image

This recipe is from a recent issue of Paula Deen's magazine. It's easy to make and delicious. It does require 2 hours refrigeration, which is included in the prep time.

Provided by CookingONTheSide

Categories Onions

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

4 -5 cups cubed cornbread (baked and cut into 1-inch cubes)
1 (14 1/2 ounce) can red kidney beans, drained
1 (15 ounce) can corn niblets, drained
1 medium vidalia onion, finely chopped
1 large green bell pepper, finely chopped
3 large tomatoes, chopped
2 cups grated sharp cheddar cheese
1 (8 ounce) bottle ranch dressing
fresh parsley, chopped, garnish

Steps:

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.
Garnish with fresh parsley, if desired.

Nutrition Facts : Calories 519, Fat 34.1, SaturatedFat 11.3, Cholesterol 50.1, Sodium 768.3, Carbohydrate 37.8, Fiber 8.4, Sugar 8.3, Protein 18.9

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