Ingredients Needed for Cornbread Salad
The ingredients in this salad are full of beautiful colors that make it so appetizing! Everyone is drawn to the fresh veggies and no one can resist the cornbread in this salad. I always make this salad when I have leftover cornbread.
Cornbread: Cornbread cubes either homemade or storebought. Leftover cornbread is perfect for this recipe! Cherry Tomatoes: Cherry tomatoes are the perfect size for this salad, but any tomato will work. Pinto Beans: Drained and rinsed. Corn: Drained canned corn. Bacon: Cooked and crumbled. Green Onions: I love green onions in this salad for flavor and added color. Colby Jack Cheese: Shredded Colby Jack is my favorite in this salad. Feel free to use cheddar cheese! Jalapeno: Diced jalapeno for heat. I love the extra kick but you can leave it out! Mayonnaise: The base for the creamy dressing. Sour Cream: Adds a little tang to the dressing. Ranch Dressing Mix: This adds flavor to the dressing and perfectly complements all the salad ingredients. Lime Juice: A little bit of lime juice brightens the flavors in the dressing.
Cornbread Salad Recipe
This cornbread salad comes together quickly and can be made one day ahead of time! Serve it layered in a trifle dish or tossed in a large bowl. This side dish is ideal for parties, potlucks, and family reunions.
Cornbread Tips: Make the cornbread ahead of time to make assembly a breeze. Allow it to cool before cutting. Store-bought cornbread makes it even easier! I love this recipe! Layer the Salad: Traditionally this salad is assembled by laying it in a clear large bowl. It’s fun to see all the layers and ingredients this way! Switch Up the Beans: I use pinto beans in this recipe, but black beans are a great alternative in this salad. You can also use kidney beans, white beans, or whatever beans are your favorite. Beans add protein and a meaty texture to the salad. Add Different Veggies: Add chopped bell peppers or red onion for added flavor and texture. Grilled corn would also be delish!
In the Refrigerator: Store the leftover salad in an airtight container for up to 3 days. Make Ahead: Prepare at least 2 hours or up to 2 days in advance. Cover and refrigerate until ready to serve!
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