Southern Cornbread Salad

cornbread salad in a clear glass trifle bowl

5 from 1 vote

Cornbread salad is a unique side dish that combines crumbled cornbread, pinto beans, diced vegetables, ranch dressing and cheese.

Course Side dishes

Cuisine American, Southern

Chill time 3

Servings people

Calories 246kcal

Author Lisa B.

Ingredients

3 cups crumbled cornbread
1 (15.5 ounce) can seasoned pinto beans rinsed and drained
2 cups cherry tomatoes halved
2 medium green bell peppers diced
1 (15.5 ounce) can whole kernel corn drained
2 medium red bell peppers diced
1 medium red onion diced
2 cups buttermilk ranch salad dressing
3 bacon slices cooked and crumbled
1 green onion sliced
1 cup shredded cheddar cheese

Instructions

Layer the crumbled cornbread on the bottom of a trifle or serving bowl.
Spread the pinto beans over the top of the crumbled cornbread.
Arrange the the cherry tomatoes over the pinto beans.
Top the cherry tomatoes with the diced green bell peppers.
Spread one can of the whole kernel corn over the green bell pepper.
Follow with a layer of red onion.
Pour the salad dressing over the red onion. Use a spatula to carefully spread the salad dressing over the onion to the edges of the bowl.
Top with the bacon and green onions.
Garnish with a layer of shredded cheese.
Cover the salad and chill for three hours.

Video

Notes

Storage:

Cover cornbread salad and store in the refrigerator. Eat within a day or two. If the salad layers are left intact, cornbread salad holds up pretty well and can be assembles up to a day ahead of time.

Nutrition