Description
Southern cornbread salad blends rustic charm with fresh garden ingredients, creating a summer picnic favorite. Crisp vegetables, crumbled cornbread, and zesty dressing come together in a delightful dish you’ll savor at potlucks and family gatherings.
Ingredients
Scale
Cornbread Components:
- 6 cups (1.4 liters) crumbled cornbread (homemade or store-bought)
- 1 can (15 ounces / 425 grams) whole kernel corn (drained)
- 1 can (15 ounces / 425 grams) pinto beans (rinsed and drained)
- 1 cup (240 milliliters) shredded cheddar cheese
Vegetable and Fresh Components:
- 1 cup (240 milliliters) diced tomatoes (or cherry tomatoes, halved)
- 1 cup (240 milliliters) diced bell peppers (any color)
- 1 cup (240 milliliters) diced cucumber
- ½ cup (120 milliliters) diced red onion
- ¼ cup (60 milliliters) chopped fresh parsley or green onions (for garnish)
Dressing and Seasoning Components:
- 1 cup (240 milliliters) mayonnaise
- ½ cup (120 milliliters) sour cream
- ½ cup (120 milliliters) cooked and crumbled bacon (optional)
- 1 tablespoon ranch seasoning mix (or 1 teaspoon garlic powder + 1 teaspoon dried parsley)
- 12 tablespoons (180 milliliters) fresh lemon juice (optional, for tang)
- Salt and pepper to taste
Instructions
- Craft a zesty dressing by blending mayonnaise, sour cream, ranch seasoning, and tangy lemon juice, seasoning with salt and pepper. Refrigerate until needed.
- Dismantle the cornbread into rustic, bite-sized fragments, creating a textural foundation for the salad.
- Select a transparent serving vessel to showcase the vibrant layers of the dish.
- Construct the first stratum with a generous spread of crumbled cornbread, creating a sturdy base.
- Cascade pinto beans across the cornbread, ensuring even distribution.
- Scatter golden corn kernels, providing a sweet and crisp contrast.
- Introduce a colorful medley of diced tomatoes, crisp bell peppers, refreshing cucumber, and sharp onion.
- If desired, sprinkle crispy bacon pieces to add a smoky dimension.
- Generously shower shredded cheese over the vegetable layer, creating a creamy texture.
- Replicate the layering process, building a mirror image of the first arrangement.
- Drizzle the prepared dressing uniformly across the top, ensuring complete coverage.
- Garnish with delicate parsley or freshly chopped green onions for a burst of color and flavor.
- Refrigerate the assembled salad for a minimum of one hour, allowing the ingredients to harmonize and intensify their collective taste.
- Serve chilled as a robust side dish or a satisfying standalone meal.
Notes
- Customize cornbread by using gluten-free or whole wheat flour for dietary needs.
- Swap bacon with plant-based alternatives or smoked tempeh for vegetarian version.
- Experiment with different cheese types like feta or goat cheese for unique flavor profiles.
- Make ahead and store in refrigerator for up to 2 days to enhance ingredient marination and taste development.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Lunch, Dinner, Appetizer
- Method: Blending
- Cuisine: Southern American
Nutrition
- Serving Size: 8
- Calories: 470
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 45 mg