If you’ve been on an ACE whitewater rafting trip, you know we put on a spread any 4th of July family picnic would be proud of. This year, Mom, Phyllis and crew have been putting new salad recipes into the mix.
The cornbread salad has been the star of the show.
Of course, mom doesn’t make it for every rafting trip – she likes to mix it up – so I can’t promise you’ll get to taste-test this one on your next rafting adventure.
But if you miss it, fear not; we’re sharing the recipe so you can try it at home.
If you miss it, no need to fret. We’re sharing the recipe so you could try it at home. Because we work on a larger scale than you do in your kitchen (presumably), we’ve provide the ingredient list, but you’ll have to figure the amounts of each.
This culinary adventure in the kitchen might be almost as fun as rafting the Gauley. Almost.
- Cornbread torn into pieces
- Pinto Beans (can substitute black or any kind of bean)
- Diced Green Peppers
- Diced Tomato
- Diced Green Onion
- Shredded Cheddar Cheese
- Ranch Dressing
Layer in container starting with cornbread, layer as many times as you want, according to the size of your container. Enjoy!