Description
A cozy, comforting Cornbread Salad perfect for autumn gatherings, combining layers of cornbread, beans, fresh veggies, and creamy dressing.
Ingredients
Scale
- 1 large batch of cornbread, cooled and crumbled
- 1 cup of diced tomatoes (fresh or canned)
- 1 cup of shredded cheese (cheddar or your favorite)
- 1 cup of black beans (drained and rinsed)
- 1 cup of corn (canned, frozen, or fresh)
- 1/2 red onion, diced
- 1 bell pepper, diced (any color you prefer!)
- 1 cup of ranch dressing (or a zesty homemade version)
- Fresh cilantro, for garnish (optional)
- Salt and pepper, to taste
Instructions
- Start by crumbling your cooled cornbread into a large mixing bowl.
- Add the diced tomatoes, black beans, and corn to the bowl.
- Toss in the diced red onion and bell pepper.
- Drizzle the ranch dressing over the salad mixture.
- Once mixed, let the salad chill in the refrigerator for at least 30 minutes.
- Serve in a large bowl or plate it up individually, garnishing with fresh cilantro.
Notes
For a zesty twist, add lime juice and cumin. You can also fold in avocado or top with tortilla chips for added texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg