Cornbread Salad
INGREDIENTS
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half a batch of cornbread (2 to 3 cups when chopped)
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1 packet buttermilk ranch dressing mix
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1 cup mayo
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1/2 cup buttermilk
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1 – 14.5 oz can of pinto beans, drained and rinsed
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1 – 16 oz can of whole kernel corn, drained
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1 small green bell pepper, finely chopped
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1 small sweet onion, finely chopped
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2 ripe tomatoes, seeded and chopped
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2 cups finely shredded sharp cheddar cheese
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Instructions
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