Ingredients
Scale
- 1 batch of cornbread (cooled and crumbled)
- 1 cup of mayonnaise or ranch dressing
- 1 can of beans (black beans or pinto beans, drained and rinsed)
- 1 tomato, diced
- 1 onion, diced
- 1 bell pepper, diced
- 1 cup of shredded cheese (optional)
- 1/2 cup of cooked bacon bits (optional)
- 1 jalapeño (optional)
Instructions
- Bake cornbread and let it cool before crumbling into pieces.
- Prepare vegetables by dicing tomatoes, onions, and bell peppers.
- Layer crumbled cornbread, beans, and vegetables in a large bowl or serving dish.
- Mix mayonnaise or ranch dressing and evenly distribute it over the layered ingredients.
- Add optional cheese, bacon, or jalapeños for extra flavor.
- Chill the salad for at least 1 hour before serving to allow flavors to meld.
Notes
For a spicier version, feel free to add more jalapeños or hot sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes (for cornbread)
- Category: Side Dish
- Method: No cooking, just assembling
- Cuisine: Southern
Nutrition
- Serving Size: 1 portion
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 30mg
Keywords: cornbread, salad, side dish, Southern, beans, vegetables