Cornbread Salad - cooking recipe

Ingredients

9-inch pan baked low-fat cornbread
1 can white Shoepeg corn
1 c. chopped tomato
1 chopped green pepper
1 bunch green onions, chopped
2 1/2 c. low-fat chopped ham
1 pt. fat-free Ranch buttermilk salad dressing

Preparation

Cool and crumble cornbread in bowl.
Add all except dressing. Pour dressing over ingredients.
Refrigerate overnight.
This will fill a very large salad bowl.