This layered salad is very easy to make. The first step is to crumble cornbread for the base. Because this is a savory salad, I used a non-sweet cornbread.
The next layer is pinto beans. I use Luck’s brand because they have a thicker liquid. If you have leftover home-cooked beans, then they will be perfect for this salad – just be sure to include a bit of liquid with them. You will need at least 4-5 tablespoons to help keep the cornbread from being dry, but not enough to make the beans float.
Next, layer chopped vegetables. You can add more or less than the recipe calls for depending on what you like best. You can also substitute any vegetables that you donβt like or add in others for a special taste. I sometimes add fresh chopped jalapenos.
The salad is then finished with ranch dressing and is pretty with a green garnish such as cilantro or parsley. For best taste, serve this salad the same day you make it.
Refrigerate any leftovers. To serve again, leave the salad out of the refrigerator for at least 20 minutes to let it come to room temperature.
Other serving ideas include making up small individual bowls or making mini salads and serving with mini spoons. Both are a big hit!
| Prep Time | 20 minutes |
| Servings |
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- 2 cups cornbread, crumbled and cooled (only use savory cornbread, not sweet)
- 1 15-ounce can pinto beans with juice (Luck's brand tested in recipe)
- 1/2 cup onion, chopped
- 1/2 cup green bell pepper, chopped (or yellow, orange, or red bell pepper)
- 1/2 cup cucumber, chopped
- 1/2 cup tomato, seeded and chopped
- 1 cup canned corn, drained
- 1 8-ounce bottle ranch dressing
- 3 tablespoons fresh cilantro, chopped (optional)
Ingredients
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- Evenly spread cornbread in the bottom of a 9 x 9-inch (or similar size) casserole dish.
- Add pintos in a layer on top of cornbread.
- Then add the other vegetables, each in their own layer, in the following order: onion, bell pepper, cucumber, tomato, and corn.
- Finish the salad by adding about 1/2 cup of ranch dressing on top. It is best to pour it on in separate rows and then spread it out. It is easy to put too much dressing on top so pour with a light hand and serve with a side of the extra dressing to add more if needed.
- Sprinkle chopped cilantro on top for garnish.
This salad is best if eaten right away. You can store all ingredients in separate containers and make individual salads so they can be eaten fresh.
You do not have to use the exact ingredients listed in this salad.Β If you like more or less of any ingredient, change the amount.
Always start with less salad dressing on this salad and add more if needed.
Sweet cornbread is not recommended for this savory salad.