Cornbread Salad
Tasty cornbread salad is a classic Southern salad bursting with comforting flavors. Sweet buttery cornbread gets tossed together with tomatoes, corn, pinto beans, bacon crumbles, green onions, and shredded cheese. A creamy ranch dressing perfectly marries these delicious salad ingredients together.
Servings: 6 people
Ingredients
- 3 cups cornbread, cubed (homemade or store-bought)
- 1 cup cherry tomatoes halved
- 15 ounces pinto beans, drained and rinsed
- 15 ounces corn, drained
- 6 slices bacon, cooked and chopped
- 4 green onions, chopped
- 1 ½ cups Colby Jack cheese, shredded
- 1 jalapeno, diced (optional)
- 1 cup mayonnaise
- 1 cup sour cream
- 1 package ranch dressing powder
- 1 tablespoon lime juice
Instructions
- Prepare a pan of cornbread ahead of time or use leftover cornbread you have on hand. Cut the cooled cornbread into 1-inch pieces and place 3 cups cornbread, in a large bowl.
- Add 1 cup cherry tomatoes, 15 ounces pinto beans, drained and rinsed, 15 ounces corn, drained, 6 slices bacon, 4 green onions, 1 ½ cups Colby Jack cheese, and 1 jalapeno,if using.
- In a medium bowl, add 1 cup mayonnaise , 1 cup sour cream, 1 package ranch dressing powder, and 1 tablespoon lime juice. Whisk together until combined.
- Pour the dressing over the salad ingredients and gently toss until fully mixed.
- Cover and refrigerate for 2 hours or until ready to serve.
Nutrition
Serving: 1cup | Calories: 1133kcal | Carbohydrates: 106g | Protein: 29g | Fat: 68g | Saturated Fat: 22g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 19g | Trans Fat: 0.4g | Cholesterol: 152mg | Sodium: 1658mg | Potassium: 847mg | Fiber: 11g | Sugar: 25g | Vitamin A: 1210IU | Vitamin C: 16mg | Calcium: 472mg | Iron: 5mg
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