Cornbread Salad
A refreshing and hearty dish that celebrates the bright flavors of summer with a delightful blend of cornbread, beans, crunchy veggies, and sharp cheese.
Equipment
- Mixing Bowl
Ingredients
Cornbread
- 1 batch Cornbread, cubed or crumbled Use freshly baked or leftover cornbread.
Beans
- 1 can Kidney beans, pinto beans, or black beans Rinsed and drained.
- 1 can Corn kernels Rinsed and drained.
Vegetables
- 1 cup Green onion, thinly sliced
- 1 medium Green pepper, diced
- 1 medium Red pepper, diced
- 3 medium Tomatoes, diced Remove excess moisture before adding.
Cheese
- 1.5 cups Sharp cheddar cheese, shredded Reserve some for garnishing.
Seasoning
- Salt To taste.
- Pepper To taste.
Instructions
- Step 1: Prepare Your Cornbread. Start by baking a batch of cornbread according to your favorite recipe or package instructions. Allow it to cool completely, then cut or crumble it into bite-sized pieces.
- Step 2: Gather Your Veggies. While the cornbread is cooling, rinse and drain your canned beans and corn. Dice the green and red peppers, and slice the green onions. Pat the diced tomatoes dry with a paper towel.
- Step 3: Combine the Ingredients. In a large mixing bowl, combine the cubed cornbread, beans, corn, green onions, diced peppers, and tomatoes. Gently toss to mix all the components thoroughly.
- Step 4: Add Cheese and Seasoning. Fold in the shredded sharp cheddar cheese, reserving a small amount for garnishing. Season with salt and pepper to taste.
- Step 5: Chill and Serve. Cover the salad and let it chill in the refrigerator for at least 30 minutes before serving. Toss gently before serving and top with reserved cheddar cheese.
Notes
Leftover Cornbread Salad can be stored in an airtight container in the refrigerator for up to 3 days. For best texture, store cornbread separately from the salad mix.