Ingredients
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3 ears corn, shucked
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1/2 (18 oz) pkg traditional bakery corn bread
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2 (15.5 oz) cans low-sodium pinto beans, drained and rinsed
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3 large tomatoes
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1 cup finely chopped red onion
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2 cups finely chopped red bell pepper
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1 1/2 cups shredded reduced-fat Cheddar cheese
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1 cup buttermilk ranch dressing
Steps
1
Wrap the corn in damp paper towels and place on a microwave-safe plate. Microwave corn 3 min., until tender. Let cool, then cut kernels off cobs.
2
In a large trifle bowl or 3½ to 4-qt glass bowl, crumble the corn bread. Add half each of the beans, tomatoes, onion, bell pepper, corn, and cheese in layers, keeping layers as even as possible. Drizzle half the dressing on top and spread into an even layer using the back of a spoon. Reserve about ¼ cup each of beans, vegetables, and cheese for topping, if desired. Repeat layers with remaining ingredients. Top with reserved ingredients, if using. Cover salad with plastic wrap and refrigerate at least 2 hours or until ready to serve.
Tips
If desired, swap in 2½ cups canned or thawed frozen corn for fresh corn.
