Cornbread Salad Recipe
Southern Cornbread Salad Recipe is a delicious combination of flavors from moist cornbread, bell peppers, pinto beans, corn, tomatoes, ranch dressing, sharp cheddar cheese, and green onions. It all comes together quickly and easily making it one of our favorite go to salads. Serve it layered in a trifle dish or tossed in a large bowl. This side dish is ideal for potlucks, picnics, family reunions, and pool parties.
This is a great dish for leftover cornbread. You can assemble this layered salad in a clear large bowl or even a clear rectangular baking dish. The colors on this salad really pop and make this salad just perfect for a party. If you are squeezed for time, bake a batch of cornbread a day or two in advance.
INGREDIENTS
- 1 batch Skillet Cornbread (or 15 to 16 cups cubed cornbread)
- 3 to 4 large tomatoes
- 6 medium scallions
- 1 cup shredded cabbage
- 1 green bell pepper, diced
- 2 cups cheddar cheese, shredded (about 2 cups)
- 1 cup pinto beans
- 1 cup corn kernels
- 1 cups mayonnaise
- 1 cups sour cream
- 1 heaping tablespoon ranch dressing mix
DIRECTIONS
- Make the cornbread first. This can be done ahead of time too or you can use leftover cornbread (if that's such a thing). Let the cornbread cool completely before using.
- Chop up all of your veggies and add them to a large bowl.
- Add the cornbread, beans, and cheese.
- Mix up the ranch dressing and pour it over the top.
- Toss and serve right away.
This easy Cornbread Salad has all of your favorite summertime flavors, like tomatoes, corn, pinto beans, and the star of the show, cornbread! Topped with a rich and creamy homemade ranch dressing, it's a perfect potluck dish.
