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Prep Time: 2 Minutes Cook Time: 0 Minutes |
Ready In: 2 Minutes Servings: 6 |
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This recipe is from a recent issue of Paula Deen's magazine. It's easy to make and delicious. It does require 2 hours refrigeration, which is included in the prep time. Ingredients:
4 -5 cups cubed cornbread (baked and cut into 1-inch cubes) |
1 (14 1/2 ounce) can red kidney beans, drained |
1 (15 ounce) can corn niblets, drained |
1 medium vidalia onion, finely chopped |
1 large green bell pepper, finely chopped |
3 large tomatoes, chopped |
2 cups grated sharp cheddar cheese |
1 (8 ounce) bottle ranch dressing |
fresh parsley, chopped, garnish |
Directions:
1. In the bottom of a large glass bowl, place cornbread cubes.
2. Layer beans, corn, onion, bell pepper, tomatoes, and cheese on top of cornbread.
3. Spread ranch dressing evenly over cheese.
4. Cover, and refrigerate for at least 2 hours.
5. Garnish with fresh parsley, if desired.
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