Cornbread Salad

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A Southern classic, this Cornbread Salad recipe features layers of crumbled cornbread, beans, fresh veggies, and a creamy dressing. With no cooking required, it's perfect for summer potlucks and BBQs.

Prep Time20

Chill Time2

Total Time2 20

Course: Side Dish

Cuisine: American

Keyword: cornbread salad, cornbread salad recipe, southern cornbread salad

Servings: people

Calories: 421kcal

Author: Jill

Equipment

Trifle Bowl

Ingredients

For the Cornbread:

Half a 9x9 pan of cornbread crumbled. I used this recipe

For the Salad Layers:

2 cans pinto beans (15 oz each, rinsed and drained)
1 green bell pepper chopped
2 cups cherry tomatoes halved
2 cans corn drained (15 oz each)
2 cans black beans rinsed and drained (15 oz each)
1 red bell pepper chopped

For the Topping:

1 cup shredded cheddar cheese
8 slices cooked bacon crumbled
1/2 cup chopped red onion
2-3 green onions sliced

For the Dressing:

Instructions

Combine the buttermilk ranch dressing mix, mayonnaise, and sour cream in a medium bowl. Mix well and set aside.
In a large trifle bowl, start layering the ingredients:
Layer 1: Crumbled cornbread.
Layer 2: Drained black beans.
Layer 3: Chopped red bell pepper.
Layer 4: Half of the dressing, spread evenly.
Layer 5: Drained sweet corn.
Layer 6: Chopped green bell pepper.
Layer 7: Drained pinto beans.
Layer 8: The remaining dressing, spread evenly.
Layer 9: Halved cherry tomatoes.
Top with shredded cheddar cheese, crumbled bacon, chopped red onion and sliced green onions.
Cover the salad with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld.

Nutrition