Cornbread Salad

Ingredients

• 8-10 strips bacon, (diced   )
• 1 recipe homemade cornbread, (cut into 1-inch cubes )
• 3-4 cups tomatoes, (seeded and chopped )
• 1 cup red bell pepper, (diced)
• 1-½ cup green bell pepper, (diced)
• 2 14.5-ounce cans red kidney beans, (rinsed and drained )
• 1 15-ounce can corn, (rinsed and drained )
• 1 medium onion, (diced )
• 1-2 cups grated sharp cheddar cheese
• ½ cup green onions, (diced  )
• ½ cup parsley, (chopped for garnish (optional))
• homemade ranch dressing

Steps

1. 1

   Heat a cast-iron skillet over medium-high heat. Then add chopped bacon, and cook for 6-7 minutes, turning as needed, or until it's brown and crisp.

2. 2

   Assemble in a large glass bowl or divide between individual salad bowls. Add the cornbread first, then layer the tomatoes, peppers, beans, corn, bacon, and onions. (Or arrange in your preferred order.)

3. 3

   Top the salad with cheddar cheese (if desired), green onions, and parsley. Cover it and refrigerate for a couple of hours before serving. I usually wait to add the ranch dressing right before serving.

4. 4

   When ready to enjoy, drizzle the ranch dressing over the top. Serve extra ranch dressing on the side if desired.