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Front page › Cornbread Salad

Cornbread Salad

HB-13382 · Hand-built original

A classic Southern salad of cubed cornbread tossed with tomatoes, pinto beans, corn, bacon, green onions and Colby Jack under a creamy ranch dressing. It needs a couple of hours in the fridge for the flavors to settle.

Salad, Side Dish15 minServes 6764 kcalEgg-freeHigh Fiber

Main ingredient: bacon

Servings:6quantities adjust to match

Ingredients

  • 3 cups cornbread, cubed
  • 1 cup cherry tomatoes, halved
  • 15 oz pinto beans, drained and rinsed
  • 15 oz corn, drained
  • 6 slices bacon, cooked and chopped
  • 4 green onions, chopped
  • 1½ cups shredded Colby Jack cheese
  • 1 jalapeño, diced (optional)
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 package ranch dressing powder
  • 1 Tbsp lime juice

Method

  1. Cut cooled cornbread into 1-inch cubes and measure 3 cups into a large bowl.
  2. Add the cherry tomatoes, pinto beans, corn, bacon, green onions, Colby Jack and the jalapeño, if using, to the cornbread.
  3. Whisk the mayonnaise, sour cream, ranch dressing powder and lime juice together in a medium bowl until the dressing is smooth.
  4. Pour the dressing over the salad and toss gently until everything is lightly coated.
  5. Cover the bowl and refrigerate the salad for at least 2 hours before serving, so the cornbread soaks up the dressing.

Prep: 15 min · Total: 15 min

Nutrition (per serving, where published)

764 kcalCalories
17.7 gProtein
52.4 gCarbs
56.3 gFat
16.1 gSaturates
5.9 gFibre
6.1 gSugars
1168 mgSodium
66 mgCholesterol
696 mgPotassium
313 mgCalcium
3.3 mgIron
1 servingServing

Estimated from USDA FoodData Central ingredient data

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