Cornbread Salad {Sweetpea Lifestyle Feature}.

I am excited to share one of my favorite, fool-proof dishes for a roundup over at Sweetpea Lifestyle!

Cornbread salad has been a staple in every southern kitchen for as long as I can remember. I have fond memories of eating this along with fresh vegetables and sweet tea on my grandparents' porch.

When Andrew and I first got married, I think I may have made this recipe once per week (newlywed budget-friendly!)

Fresh, delicious, and easy to whip up - I hope you and your family enjoy, too!


This makes 6 servings

1 pan of cornbread

2 (14oz) cans of pinto or kidney beans, drained

1 bell pepper (any color), diced

1 small red or yellow onion, diced

1 large summer tomato, diced

1 can of kernel corn, drained

1 cup of ranch dressing

1 cup of cheddar cheese, shredded

Oh how I miss this sweet little Mississippi kitchen!
(those iphone 4 camera skills though - laugh!)


Bake the cornbread according to directions and let cool
*When baking cornbread by itself I typically add a can of corn and sour cream, but this will be a salad base so no need to get fancy unless you just want

Once cool, cut the cornbread into 1 inch (or smaller) cubes and place into bottom of large bowl

From here, layer the beans, corn, onions, peppers, and tomatoes

Lastly, top with the ranch and then the cheddar

Allow to chill in refrigerator at least 2 hours

Serve cold 

We enjoyed ours will some simple grilled fish.

The great thing about this recipe (besides easy and yum) is that it's versatile:

Don't like onions? Leave 'em out
Short on time? Sub a can of Rotel for tomato
Add other veggies, change the bean flavor, etc

*A Mexi version of this with jalepeno cornbread, black beans, and avocado ranch would be delicious!

Be sure to share this on social media! :)
And click HERE for a print-friendly version of this recipe.

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