This Cornbread Salad is a delightful and hearty dish that’s perfect for potlucks, picnics, or a satisfying summer meal. With layers of crumbled cornbread, fresh vegetables, creamy dressing, and crunchy bacon, it’s a flavor-packed salad that’s sure to please a crowd.

Why You’ll Love This Recipe

Flavorful and Textured: This salad is a delightful combination of flavors and textures, with the sweetness of cornbread, the crunch of fresh vegetables, the creaminess of the dressing, and the saltiness of bacon.
Easy to Make: With simple ingredients and straightforward instructions, this salad is a breeze to assemble.
Crowd-Pleaser: It’s a hearty and satisfying dish that’s perfect for feeding a crowd.

Ingredients

Here’s what you’ll need to create this delicious salad:

Cornbread: Baked and cooled, this forms the base of the salad.
Sour cream and mayonnaise: Creates a creamy and tangy dressing.
Ranch salad dressing mix: Adds a zesty flavor to the dressing.
Italian plum tomatoes: Diced, for juicy sweetness.
Bell pepper: Diced, I used a blend of green, red, and yellow for color and flavor.
Green onions: Sliced, for a mild onion flavor.
Red onion: Diced, adds a bit of bite and sweetness.
Pinto beans: Drained and rinsed, adds protein and a hearty texture.
Cheddar cheese: Shredded, adds a cheesy flavor and texture.
Bacon: Cooked and crumbled, for a salty and smoky crunch.
Frozen corn: Adds sweetness and a pop of color.
Canned green chiles: Adds a touch of heat.
Cilantro: Chopped, for a fresh herb flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Cornbread Salad

Step 1: Prepare the Ingredients

Dice the cornbread into small cubes. In a medium bowl, combine the diced tomatoes, bell peppers, green chiles, red onion, and half of the sliced green onions. In a small bowl, whisk together the sour cream, mayonnaise, and Ranch seasoning mix.

Step 2: Layer the Salad

In a large glass bowl, layer the ingredients in the following order: cornbread, half of the pinto beans, half of the tomato and bell pepper mixture, cheese, cilantro, corn, bacon, and half of the mayonnaise mixture. Repeat the layers, ending with the remaining mayonnaise mixture.

Step 3: Chill and Serve

Sprinkle the remaining green onions over the top of the salad. Cover the bowl with plastic wrap and refrigerate for at least 3 hours, or up to 24 hours, to allow the flavors to meld.

Pro Tips for Making the Recipe

Use fresh ingredients: For the best flavor and texture, use fresh vegetables and herbs.
Adjust the spice level: If you prefer a spicier salad, you can add more green chiles or a pinch of cayenne pepper to the dressing.
Add other ingredients: Feel free to add other ingredients to this salad, such as chopped black olives, avocado, or a different type of cheese.

How to Serve Cornbread Salad

Summer Meal: This Cornbread Salad is a hearty and satisfying meal on its own, perfect for a light summer lunch or dinner.
Side Dish: Serve it as a side dish for grilled meats, fish, or sandwiches.
Potluck Favorite: It’s a crowd-pleasing dish that’s easy to transport and serve at potlucks or picnics.

Make Ahead and Storage

Storing Leftovers

Store leftover salad in an airtight container in the refrigerator for up to 3 days. The salad will get soggy over time, so it’s best enjoyed within the first day or two.