Cornbread Salad

If you’ve got some leftover cornbread, you’ve got to try this simple salad.  It’s a great way to use up leftovers and serves as a great side or even lunch during the sweltering hot summer months down south.  You are welcome to replace the homemade dressing with a bottled dressing, if you like.

Ingredients

  • half a batch of cornbread (2 to 3 cups when chopped)
  • 1 packet buttermilk ranch dressing mix
  • 1 cup mayo
  • 1/2 cup buttermilk
  • 1 – 14.5 oz can of pinto beans, drained and rinsed
  • 1 – 16 oz can of whole kernel corn, drained
  • 1 small green bell pepper, finely chopped
  • 1 small sweet onion, finely chopped
  • 2 ripe tomatoes, seeded and chopped
  • 2 cups finely shredded sharp cheddar cheese

Instructions

  1. Cut cornbread into 1 inch cubes and place in the bottom of a large bowl or trifle bowl.
  2. In a small bowl, combine ranch dressing mix, mayo, and milk.  Mix well and refrigerate.
  3. Topped cornbread layer with rinsed pinto beans.
  4. Next, layer drained corn.
  5. Top with chopped green bell pepper.
  6. Add chopped sweet onion.
  7. Next, add chopped tomatoes.
  8. Add shredded cheddar.
  9. Pour ranch dressing mixture on top; refrigerate for several hours to allow the flavors to develop.
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Cornbread Salad

Rating: 51

Prep Time: 25 minutes

Total Time: 25 minutes

Cornbread Salad

Ingredients

  • half a batch of cornbread (2 to 3 cups when chopped)
  • 1 packet buttermilk ranch dressing mix
  • 1 cup mayo
  • 1/2 cup buttermilk
  • 1 – 14.5 oz can of pinto beans, drained and rinsed
  • 1 – 16 oz can of whole kernel corn, drained
  • 1 small green bell pepper, finely chopped
  • 1 small sweet onion, finely chopped
  • 2 ripe tomatoes, seeded and chopped
  • 2 cups finely shredded sharp cheddar cheese

Instructions

  1. Cut cornbread into 1 inch cubes and place in the bottom of a large bowl or trifle bowl.
  2. In a small bowl, combine ranch dressing mix, mayo, and milk. Mix well and refrigerate.
  3. Topped cornbread layer with rinsed pinto beans.
  4. Next, layer drained corn.
  5. Top with chopped green bell pepper.
  6. Add chopped sweet onion.
  7. Next, add chopped tomatoes.
  8. Add shredded cheddar.
  9. Pour ranch dressing mixture on top; refrigerate for several hours to allow the flavors to develop.

http://southernbite.com/2012/06/27/cornbread-salad/