1 can corn, DelMonte Summer Crisp, drained or leftover corn on the cob cut off
6 green onions, sliced well into the green tops
3 large tomatoes, fresh, chopped (reserve a little for decoration)
8 ounces ranch salad dressing, made fresh from packet
2 cups shredded cheddar cheese
pickled jalapenos, slices
How to make it
In a glass bowl (to show off how pretty this is), layer: cornbread, black beans, green pepper, 1/2 the ranch dressing, corn, green onions, tomatoes, rest of the ranch dressing and shredded cheddar.
Chill 2-3 hours. Garnish with reserved tomatoes and pickled jalepeno slices.
Serve with additional ranch dressing to drizzle over.
Note: To make this gluten free Hidden Valley Ranch Dressing mix is gluten-free. Make the ranch dressing with this or use a prepared gf ranch dressing to make it easy. For the cornbread portion use Gluten Free Pantry cornbread mix - use just 1/2 of the baked cornbread and proceed as above.