Description
This hearty Southern-inspired salad combines crumbled cornbread, fresh vegetables, cheese, and a creamy dressing for a dish that’s as beautiful as it is delicious.
Ingredients
Units
Scale
For the Salad:
- 6 cups crumbled cornbread (homemade or store-bought)
- 1 cup diced tomatoes (or cherry tomatoes, halved)
- 1 cup diced bell peppers (any color)
- 1 cup diced cucumber
- 1/2 cup diced red onion
- 1/2 cup cooked and crumbled bacon (optional)
- 1 cup shredded cheddar cheese
- 1 can (15 oz) pinto beans (rinsed and drained)
- 1 can (15 oz) whole kernel corn (drained)
- 1/4 cup chopped fresh parsley or green onions (for garnish)
For the Dressing:
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 tbsp ranch seasoning mix (or 1 tsp garlic powder + 1 tsp dried parsley)
- 1–2 tbsp fresh lemon juice (optional, for tang)
- Salt and pepper to taste
Instructions
Prepare the Ingredients:
- Make the Dressing:
- In a small bowl, whisk together the mayonnaise, sour cream, ranch seasoning, and lemon juice. Add salt and pepper to taste. Chill until ready to use.
- Crumble the Cornbread:
- Prepare or crumble your cornbread into bite-sized pieces and set aside.
Assemble the Salad:
- Layer the Salad:
- In a large trifle dish or glass bowl, layer the ingredients in the following order:
- Half the crumbled cornbread
- Half the pinto beans
- Half the corn
- Half the vegetables (tomatoes, bell peppers, cucumber, onion)
- Half the bacon (if using)
- Half the cheese
- Repeat the layers with the remaining ingredients.
- In a large trifle dish or glass bowl, layer the ingredients in the following order:
- Top with Dressing:
- Spread the prepared dressing evenly over the top of the salad. Sprinkle with parsley or green onions for garnish.
Chill and Serve:
- Chill:
- Cover and refrigerate for at least 1 hour to allow the flavors to meld together.
- Serve:
- Serve cold as a side dish or a light meal.
Notes
- Add avocado, black beans, or jalapeños for extra flavor and texture.
- For a shortcut, use store-bought cornbread or cornbread mix.
- Store leftovers in the refrigerator for up to 2 days.