Layers of buttery cornbread, hearty beans, vibrant vegetables, bacon, and, of course, cheese topped with a homemade ranch dressing. It's heaven in a bowl. This easy and filling salad is perfect for special family dinners and crazy weeknights!
214.5-ounce cansred kidney beans,rinsed and drained
115-ounce cancorn,rinsed and drained
1mediumonion,diced
1-2cupsgrated sharp cheddar cheese
½ cupgreen onions,diced
½ cupparsley,chopped for garnish (optional)
homemade ranch dressing
Instructions
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.
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.)
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.
When ready to enjoy, drizzle the ranch dressing over the top. Serve extra ranch dressing on the side if desired.
Notes
Swap kidney beans with pinto or black beans.
Use a clear glass bowl if you want to show off the gorgeous layers.
Feel free to stir the salad before serving to make sure everyone gets a bite of everything.
Save the bacon drippings and stir them into the ranch dressing for a bacon ranch dressing twist.
If making your cornbread from scratch, let it cool before cutting it into cubes so it doesn't crumble as easily. And it's a perfect make-ahead ingredient.
Don't worry about getting all the layers in order, especially if you decide to stir it at serving time.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.