Cornbread Salad
User Reviews
5
Cornbread Salad
Description
The Cornbread Salad brings together a mix of cubed cornbread and fresh, chopped vegetables including sweet onion, red bell pepper, and tomatoes, alongside canned corn and pinto beans for added heartiness. Shredded cheddar cheese and crispy bacon add richness and a savory depth. The salad dressing combines mayonnaise, sour cream, and ranch dressing mix to create a creamy, tangy layer that complements the fresh and hearty components.
The salad is assembled by gently tossing all the salad ingredients with the dressing, then refrigerated for a minimum of two hours. This resting time allows the cornbread to absorb some dressing while maintaining enough texture so it doesn’t become overly mushy immediately. The result is a balanced mix of creamy, savory, and fresh flavors with a combination of soft cornbread and crisp vegetables, making it a versatile side dish or light meal option.
It pairs well chilled and can be served alongside grilled meats, barbecue, or as a picnic dish. The salad's combination of beans and bacon contributes to its filling nature, while the ranch-based dressing provides familiar savory notes without overpowering the other ingredients.
Because the cornbread softens over time, this salad is best enjoyed within a few hours after preparation. Leftovers should be stored in an airtight container and consumed within three days to preserve texture and freshness.
Ingredients
For the Salad:
- 1 pan cornbread cooked - Package of Cornbread or Homemade
- 1 sweet onion finely chopped
- 1 red bell pepper deseeded and chopped
- 2 tomato chopped, large
- 1 can sweet corn 15 ounce can drained
- 1 can pinto beans rinsed and drained
- 1 cup cheddar cheese shredded
- 8 Bacon cooked and crumbled, sliced
- 3 green onions sliced
For the Dressing:
- 1 cup mayonnaise
- 1 cup sour cream
- 1 packet Ranch dressing mix 1 ounce packet
Instructions
- Prepare the cornbread and allow it to cool completely.
- In a small mixing bowl, whisk together the dressing ingredients. Cover and refrigerate.
- Dice the cornbread into 1 inch cubes.
- In a large bowl, gently toss together the cornbread pieces with the onions, red bell pepper, tomatoes, corn, beans , cheddar cheese bacon and green onions.
- Pour the dressing mixture on top and gently toss to coat the salad with the dressing.
- Cover and refrigerate for at least 2 hours before serving.
- Then the salad is ready to serve and enjoy!
Notes
- Prepare the cornbread completely before combining to avoid sogginess.
- Refrigerate at least 2 hours to allow flavors to meld and dressing to permeate the salad.
- Consume within 3 days; salad texture changes as cornbread softens over time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 540 kcal
% Daily Value*
| Calories | 540kcal | 27% |
| Carbohydrates | 34g | 11% |
| Protein | 11g | 22% |
| Fat | 40g | 62% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 13g | 76% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 73mg | 24% |
| Sodium | 832mg | 35% |
| Potassium | 312mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 859IU | 17% |
| Vitamin C | 20mg | 22% |
| Calcium | 164mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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