Southern Cornbread Salad
1 batch cornbread baked and cubed
1 14.5 ounce can of Kidney beans, drained
1 15 ounce can of corn, drained
1 medium Vidalia onion finely chopped
1 large green bell pepper, finely chopped
3 large tomatoes, chopped
2 cups of grated sharp cheddar cheese
1 8 ounce bottle of Ranch dressing
Chopped fresh parsley (garnish)
Use a glass trifle bowl and place cornbread cubes in the bottom. Layer beans, corn, onion, bell pepper, tomatoes, and cheese on top. Spread Ranch dressing evenly over cheese. Cover and refrigerate for at least 2 hours. Garnish with fresh parsley.
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