Cornbread Salad

A hearty salad made with crumbled cornbread, beans, corn, fresh vegetables, sharp cheddar, and a creamy ranch dressing.

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Prep Time 10

Cook Time 6

Total Time 16

Course Salad

Servings 6 servings

Equipment

Medium Bowl
Large Bowl
Whisk
Spoon

Ingredients

?1 batchcornbreadcubed or crumbled
?1 cankidney pinto, or black beansrinsed and drained
?1 cancorn kernelsrinsed and drained
?1 cupgreen onionthinly sliced
?1 green pepperdiced
?1 red pepperdiced
?3 tomatoesdiced
?1 1/2 cupssharp cheddar cheese
?salt and pepper
?1 packetranch dressing mix
?1 cupsour cream
?1 cupmayonnaise

Instructions

In a medium bowl, whisk 1 packet ranch dressing mix with 1 cup sour cream and 1 cup mayonnaise until smooth and well combined.
In a large bowl, add 1 batch cornbread (cubed or crumbled).
Add 1 can kidney, pinto, or black beans (rinsed and drained), 1 can corn kernels (rinsed and drained), 1 cup green onion (thinly sliced), 1 green pepper (diced), 1 red pepper (diced), 3 tomatoes (diced), and 1½ cups sharp cheddar cheese to the cornbread.
Pour the dressing over the cornbread mixture and gently toss or fold until everything is evenly coated and combined.
Season with salt and pepper to taste, mix once more, then taste and adjust seasoning as needed before serving.

Notes

I recommend allowing the cornbread to sit at room temperature for at least 4-6 hours after it’s baked and before it’s added to the salad.
Chill the salad in the fridge for at least 2 hours before serving, to allow the flavors to settle.
Store the salad in the fridge for up to 3-4 days. Be aware that the cornbread will become super moist and maybe a little bit mushy, so if you don’t like that then don’t mix everything together (cornbread, salad, and dressing) before you’re ready to serve.