Cornbread Salad - The Chef's Kitchen | Ingles | Catering

Ingredients

• 6 – 8 cups cold, leftover cornbread cubes
• 1 cup onion, diced
• 1 cup poblano pepper, seeded and diced
• 11⁄2 cups red beans, drained
• 2 cups tomatoes, seeded and diced
• 11⁄2 cups shoepeg corn
• 1 cup bacon, crispy and crumbled
• 11⁄2 cups cheddar cheese, shredded
• 1 cup mayonnaise
• 1 cup sour cream
• 4 Tbsp cider vinegar
• 1 Tbsp dried parsley (or 3T fresh parsley, minced)
• 2 tsp garlic powder