Cornbread Salad
A salad with a cornbread base followed with layers of vegetables and finished off with ranch dressing
Equipment
- 9 x 9-inch dish or equivalent
Ingredients
- 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)
- ½ cup onion, chopped
- ½ cup green bell pepper, chopped (or yellow, orange, or red bell pepper)
- ½ cup cucumber, chopped
- ½ cup tomato, seeded and chopped
- 1 cup canned corn, drained
- (1) 8-ounce bottle ranch dressing
- 3 tablespoons fresh cilantro, chopped (optional)
Instructions
- Evenly spread cornbread in the bottom of a 9 x 9-inch (or similar-sized) casserole dish.
- Add pintos in a layer on top of the cornbread.
- Then add the other vegetables, each in its 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, so pour with a light hand and serve with a side of extra dressing for more if needed.
- Sprinkle chopped cilantro on top for garnish.
Notes
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. 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.
Nutrition
Calories: 369kcalCarbohydrates: 46gProtein: 9gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 37mgSodium: 571mgPotassium: 369mgFiber: 6gSugar: 11gVitamin A: 211IUVitamin C: 9mgCalcium: 105mgIron: 2mg
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