"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Cornbread Salad Recipe

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This recipe for Cornbread Salad, by , is from Logan 10th Ward, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
April Jensen
Added: Sunday, November 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 9x13 pan of baked cornbread
1 bottle ranch dressing
1 large bag of grated cheese
2 to 3 tomatoes
2 bell peppers, any color
1 medium purple onion
2 avocados, if desired
1 can drained corn
1 can black bean, drained
1 can red or pink bean, drained
1 can sliced olives, if desired

Directions:
Directions:
In a bowl combine the chopped tomatoes, peppers, onion, avocado, olives, corn, and beans. In another large bowl crumble cornbread in the base of the bowl, add a layer of veggie, beans and corn mixture, add a generous layer of ranch dressing, and add sprinkle with a layer of cheese. Follow this layering until mixture is gone.

Personal Notes:
Personal Notes:
I generally use more ranch dressing than 1 bottle. This makes a big bowl of salad, reduce mixtures as needed to make the size of salad you want.

 

 

 

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