Cornbread Salad
A colorful and delicious dish, Cornbread Salad combines cornbread with fresh ingredients and is perfect for gatherings or as a side dish.
Ingredients
Cornbread and Salad Base
- 3 cups cornbread, cubed (homemade or store-bought) Use stale or leftover cornbread for best texture.
- 1 cup cherry tomatoes, halved
- 15 ounces pinto beans, drained and rinsed
- 15 ounces corn, drained
- 6 slices bacon, cooked and chopped
- 4 pieces green onions, chopped
- 1.5 cups Colby Jack cheese, shredded Can substitute with feta or cheddar.
- 1 piece jalapeno, diced (optional) Adjust according to desired spiciness.
Dressing
- 1 cup mayonnaise
- 1 cup sour cream
- 1 package ranch dressing powder
- 1 tablespoon lime juice
Instructions
Preparation
- Prepare a pan of cornbread ahead of time or use leftover cornbread. Let it cool and cut it into 1-inch pieces.
- Place the cubed cornbread in a large bowl.
- Add the halved cherry tomatoes, drained and rinsed pinto beans, drained corn, chopped bacon, chopped green onions, shredded Colby Jack cheese, and the diced jalapeno (if using).
Dressing
- In a medium bowl, combine the mayonnaise, sour cream, ranch dressing powder, and lime juice. Whisk them together until well mixed.
- Pour the dressing over the salad ingredients and gently toss everything until fully combined.
Refrigeration
- Cover the bowl and refrigerate for 2 hours or until you are ready to serve.
Notes
Cornbread Salad can be served as a side dish or main meal. It's best served chilled and can be made ahead of time but add dressing just before serving.