Ingredients (10)
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diced red onion ½ cup
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shredded cheddar cheese ½ cup
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drained whole kernel sweet corn 1 can (11 ounces)
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pinto beans rinsed, drained 1 can (16 ounces)
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sliced, ripe olives 1 can (2¼ ounces)
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diced bell pepper assorted colors 1 cup
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seeded, diced tomatoes 1 cup (about 2 medium)
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shredded, cooked chicken 2 cups
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cornbread muffins very dry, coarsely crumbled, divided 6
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Categories (4)
Steps (2)
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1In large, clear salad bowl or trifle dish, layer half of the cornbread, followed by next three ingredients. Top with ½ cup of the dressing. Layer next four ingredients, remaining cornbread, and remaining dressing. Sprinkle with cheese.
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2Cover and refrigerate several hours or overnight.
Did you make this recipe?
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(19 people made this)
Notes
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