Classic Cornbread Salad

Farmlife DIY

This Cornbread Salad is the perfect Southern Summer food! It's the ideal meal prep potluck dish to impress family and friends.

5 from 1 vote

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Prep Time 30

Total Time 30

Course Side Dishes

Cuisine Side Dish, Southern

Servings servings

Calories 290 kcal

Equipment

Mixing Bowls with Lids, KAQINU Stainless Steel Metal Nesting Mixing Bowls Set (13 pcs)for Space Saving Storage, Easy Grip & Stability Design Versatile for Cooking, Baking, Prepping

Ingredients

1 batch Cheesy Cornbread
2 15-ounce cans Pinto beans drained and rinsed
1 15-ounce can corn drained and rinsed
2 cups tomatoes chopped
1 cup green bell pepper chopped
1 cup green onions chopped
1 cup cooked bacon chopped (about 12 slices)
2 cups ranch dressing store bought or homemade
2 cups shredded cheddar cheese.

Instructions

Crumble your cooked cornbread, then set aside.
In a 3 quart glass bowl (or 2 smaller bowls if you want to divide this into two salad) layer the cornbread, beans, corn, chopped vegetables, ranch dressing, shredded cheese and bacon.
Repeat the layers until all the ingredients have been used. Be sure to salt and pepper the dish to taste for the best flavor.
Cover and chill the salad at least 2 hours before serving.

Notes

You can use your favorite cornbread recipe, I use this one.

Nutrition

Serving: 1.25 cupsCalories: 290kcalCarbohydrates: 29gProtein: 8gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 15gCholesterol: 32mgSodium: 583mgFiber: 4gSugar: 3g

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