Monday, January 31, 2011

Cornbread Salad

Bart found this recipe in an advertisement for a Gooseberry Patch cookbook. It is a very refreshing salad--perfect for lunch!

Cornbread Salad

1-2 cups cornbread, cubed
8 ¾ ounce can corn, drained
½ cup green onion, chopped
½ cup cucumber, chopped
½ cup broccoli, chopped
½ cup red pepper, chopped
½ cup tomato, chopped
½ cup canned pinto or garbanzo beans, drained and rinsed
½ cup shredded Cheddar cheese
½ cup buttermilk ranch salad dressing
½ teaspoon salt
½ teaspoon pepper

Combine all ingredients in a large bowl, adding salt and pepper to taste. Gently mix and cover. Best when refrigerated for at least 4 hours before serving.

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