Cornbread Salad
User Reviews
5.0
12 reviews
Excellent
Cornbread Salad
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This EASY, layered Cornbread Salad recipe is packed full of plenty of veggies, black-eyed peas, and hearty cornbread. Full of southern charm!
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Ingredients
Salad:
- ½ cup green bell pepper , chopped
- ½ cup yellow bell pepper , chopped
- ½ cup red bell pepper , chopped
- 1 cup red onion , chopped
- 1/2 cup apple cider vinegar
- 2 teaspoons coarse kosher salt
- 2 teaspoons sugar
- ½ teaspoon ground black pepper
- 8-10 cups cooked cornbread , cut into 1-inch pieces and loosely measured *
- 1 cup Bacon , cooked and crumbled
- 2 cups multicolored cherry tomatoes , halved
- 2 cups corn kernels , canned or frozen and thawed (pat dry)
- 30 ounces canned black-eyed peas , rinsed and drained (2 cans)
- 3 scallions , trimmed and cut diagonally
Dressing:
- 4 tablespoons dry Ranch dressing mix (2 packets or 2 batches homemade)
- 2 cups whole milk
- 2 cups mayonnaise
- 1 cup buttermilk
- 2 tablespoons apple cider vinegar
- 2 tablespoons fresh flat parsley , minced
- 2 tablespoons fresh dill , minced
- 1 Fresh Lemon , zested and juiced
Instructions
Salad:
- In a large mixing bowl, combine the green bell pepper, yellow bell pepper, red bell pepper, red onion, black eyed peas and apple cider vinegar, salt, sugar and black pepper, tossing to coat. Cover and chill for 1-2 hours.
- When ready to assemble, remove the bell pepper mixture and drain any excess liquid. Make the dressing (below). Prepare the other items to easily assemble in the trifle dish or other large glass bowl.
- Spread about ½ cup of the dressing in the bottom of the bowl. Add about 2 cups of the cornbread, topped with 2 tablespoons of crumbled bacon, ½ cup of the cut tomatoes, ½ cup of the corn and ½ cup of the bell pepper mixture. Measurements do not have to be exact.
- Top these first layers with about 1 cup of the dressing and repeat, attempting to layer evenly into 3 even sections, ending with another drizzle of the dressing. Top with scallions when ready to serve.
Dressing:
- In a mixing bowl using a whisk, combine the dry ranch seasoning mix, milk, mayonnaise, butter, apple cider vinegar, parsley, dill and the juice and zest of one fresh lemon. Blend until well mixed. This can be made ahead of time, covered and refrigerated up to 1 day in advance. Whisk briskly to mix before using.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings!
Notes
- Cornbread can be purchased cooked at your local bakery in the form of loaf bread or muffins or use 2 boxes of Jiffy cornbead mix or use our homemade Jiffy blend to make your own!
Nutrition Information
Show Details
Calories
1031kcal
(52%)
Carbohydrates
116g
(39%)
Protein
22g
(44%)
Fat
54g
(83%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
21g
Monounsaturated Fat
16g
Trans Fat
0.5g
Cholesterol
126mg
(42%)
Sodium
2176mg
(91%)
Potassium
723mg
(21%)
Fiber
10g
(40%)
Sugar
35g
(70%)
Vitamin A
860IU
(17%)
Vitamin C
38mg
(42%)
Calcium
322mg
(32%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 1031 kcal
% Daily Value*
| Calories | 1031kcal | 52% |
| Carbohydrates | 116g | 39% |
| Protein | 22g | 44% |
| Fat | 54g | 83% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 21g | 124% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 126mg | 42% |
| Sodium | 2176mg | 91% |
| Potassium | 723mg | 15% |
| Fiber | 10g | 40% |
| Sugar | 35g | 70% |
| Vitamin A | 860IU | 17% |
| Vitamin C | 38mg | 42% |
| Calcium | 322mg | 32% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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