#965: Cornbread Salad

I think this recipe would go well with just about any meal, but since I was going with a Mexican theme for Chloe's birthday party, I thought it was especially perfect.  This recipe went over extremely well.  There was just a tiny bowl leftover...that's a successful salad.  I will definitely be making this again!!

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

Cut cornbread into 1 inch cubes and place in the bottom of a large bowl or trifle bowl.  In a small bowl, combine ranch dressing mix, mayo, and milk.  Mix well and refrigerate.

Topped cornbread layer with rinsed pinto beans.  Next, layer drained corn.  Top with chopped green bell pepper.  Add chopped sweet onion.  Next, add chopped tomatoes.  Add cilantro.  Add shredded cheddar.  Pour ranch dressing mixture on top; refrigerate for several hours to allow the flavors to develop.