Description
This Cornbread Salad is a hearty and flavorful dish that’s perfect for potlucks, picnics, or a summer barbecue. With layers of crumbled cornbread, pinto beans, fresh vegetables, cheese, bacon, and a creamy dressing, it’s a crowd-pleasing recipe that’s sure to satisfy.
Ingredients
Units
Scale
- 1 (8×8-inch) square of cornbread, diced
- 1 cup sour cream
- 1 cup mayonnaise
- 1 packet (1 ounce) Ranch salad dressing mix
- 3 Italian plum tomatoes, diced
- 1 cup diced bell pepper (green, red, and/or yellow)
- 1 cup sliced green onions, divided
- 1/2 cup diced red onion
- 30 ounces pinto beans, drained and rinsed
- 2 cups shredded cheddar cheese
- 1 pound bacon, cooked and crumbled
- 20 ounces frozen corn, thawed
- 8 ounces diced green chilies
- 1/2 cup chopped cilantro
Instructions
- Prep Ingredients: Dice cornbread into small cubes. In a medium bowl, combine diced tomatoes, bell peppers, green chilies, red onion, and half of the green onions. In a small bowl, whisk together sour cream, mayonnaise, and Ranch dressing mix.
- Layer Salad: In a large glass bowl, layer the ingredients in the following order: cornbread, half the pinto beans, half the tomato and bell pepper mixture, cheese, cilantro, corn, bacon, and half the mayonnaise mixture. Repeat layers, ending with the dressing.
- Chill and Serve: Sprinkle with remaining green onions. Cover with plastic wrap and refrigerate for at least 3 hours, or up to 24 hours, before serving.
Notes
- Expert Tip: Dishes with mayonnaise-based dressings should not sit at room temperature for more than 2 hours. Refrigerate promptly to prevent foodborne illness.
- Storage: Store leftover salad in the refrigerator for up to 3 days. Do not freeze.
- Variations:
- Use different types of beans, such as black beans or kidney beans.
- Add other vegetables, such as diced cucumbers or chopped jalapeños.
- Substitute a different type of cheese, such as Monterey Jack or pepper jack.
Nutrition
- Serving Size: 1 Serving
- Calories: 350kcal
- Sugar: 5g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 40mg
