Cornbread Salad | Louisiana Kitchen & Culture

Ingredients

• 2 cups cubed cornbread
• 1 can corn, drained (8-9 oz)
• 1/2 cup green chopped onions
• 1/2 cup chopped cucumber
• 1/2 cup chopped red pepper
• 1/2 cup chopped broccoli florets
• 1/2 cupe tomaotes, chopped
• 1/2 cup canned garbanzo beans, drained and rinsed (pinto beans are a good substitute)
• 1/2 cup cheddar shredded cheese
• salt and pepper to taste
• 1/2 cup buttermilk ranch dressing