Cornbread Salad

Salad

Serves 6 to 8

Recipe courtesy of Big Book of Home Cooking

Ingredients:

2 cups cubed cornbread
1 can corn, drained (8-9 oz)
1/2 cup green chopped onions
1/2 cup chopped cucumber
1/2 cup chopped red pepper
1/2 cup chopped broccoli florets
1/2 cupe tomaotes, chopped
1/2 cup canned garbanzo beans, drained and rinsed (pinto beans are a good substitute)
1/2 cup cheddar shredded cheese
salt and pepper to taste
1/2 cup buttermilk ranch dressing

Yummy Cornbread Salad

Click image to enlarge.

Method:

Combine all ingredients but salt, pepper, and ranch dressing in a large bowl. Cover and refrigerate for at least 4 hours. When ready to serve, add salt and pepper to taste; drizzle ranch dressing over top and toss.