Description
This Cornbread Salad is a vibrant and flavorful no-cook dish combining hearty cornbread cubes with fresh vegetables, pinto beans, corn, crispy bacon, and a creamy ranch dressing. Perfect for potlucks or as a satisfying side, this salad brings a delightful mix of textures and zesty flavors chilled and ready to serve.
Ingredients
Scale
Salad Ingredients
- 4 cups cornbread (cubed)
- 1 green bell pepper (chopped)
- 1 red pepper (chopped)
- 1 jalapeno (finely chopped)
- 2 (15-oz) cans pinto beans (drained and rinsed)
- 1 (15-oz) can whole kernel corn (drained)
- ½ cup cooked chopped bacon
- 1½ cups shredded Colby Jack cheese
- 1 cup grape tomatoes (cut in half)
- 4 green onions (chopped)
Dressing Ingredients
- 1 lime (juiced)
- 1 cup mayonnaise
- 1 cup sour cream
- 2 tbsp buttermilk
- 1 (1-oz) packet ranch dressing mix
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp black pepper
- ¼ tsp cayenne pepper
- ¼ tsp paprika
Instructions
- Prepare the Salad Base: Cut the cornbread into cubes and place them in a large mixing bowl. Add chopped grape tomatoes, green and red bell peppers, finely chopped jalapeno, drained pinto beans, corn kernels, cooked chopped bacon, shredded Colby Jack cheese, and chopped green onions. Stir gently to combine all ingredients evenly.
- Make the Dressing: In a separate medium bowl, whisk together the mayonnaise, sour cream, buttermilk, ranch dressing mix, garlic powder, onion powder, cayenne pepper, paprika, black pepper, and lime juice until smooth and well blended.
- Combine Salad and Dressing: Pour the desired amount of the dressing over the salad mixture. Gently toss all ingredients together until the cornbread and vegetables are fully coated with the dressing without breaking up the cornbread too much.
- Chill the Salad: Cover the bowl with plastic wrap or a lid and refrigerate the cornbread salad for at least two hours to allow the flavors to meld and the salad to chill thoroughly before serving.
Notes
- For best results, use day-old cornbread so it holds up better in the salad without turning soggy.
- You can adjust the amount of jalapeno and cayenne pepper to control the heat level.
- This salad can be made a day ahead for convenience and deeper flavor.
- For a vegetarian version, omit the bacon or substitute with crispy smoked tempeh or mushrooms.
- If you prefer a lighter dressing, you can reduce the mayonnaise or replace some with Greek yogurt.
