Ingredients
Scale
- 4 cups crumbled cornbread (homemade or store-bought)
- 1 cup pinto beans (cooked or canned)
- 1 cup diced fresh tomatoes
- 1 cup diced bell peppers (green and red)
- 1 cup corn kernels (fresh or frozen)
- ½ cup diced red onion
- 1 cup shredded sharp cheddar cheese
- ½ cup cooked bacon, crumbled
- 1/2 cup mayonnaise
- ½ cup sour cream
- 1 packet ranch dressing mix
Instructions
- Prepare the Cornbread: Crumble the cooled cornbread into bite-sized pieces, ensuring that the pieces are neither too small nor too large.
- Prepare the Vegetables: Dice the tomatoes and bell peppers, slice the green onions, and drain the corn.
- Make the Dressing: In a medium bowl, mix together the mayonnaise, sour cream, and ranch dressing mix. Whisk until smooth, and adjust the consistency if needed with a bit of buttermilk or extra mayo.
- Assemble the Salad: In a large bowl or serving dish, layer the crumbled cornbread, pinto beans, tomatoes, bell peppers, corn, red onion, and cheese.
- Top with Dressing: Pour the creamy dressing over the layered ingredients.
- Add Bacon: Sprinkle the crumbled bacon and chopped green onions over the top.
- Chill: Cover the salad and refrigerate for at least 3 hours to allow the flavors to meld.
- Serve: Stir gently before serving, and enjoy the combination of creamy, crunchy, and savory flavors.
Notes
- You can make this salad a day ahead; the flavors improve as they marinate overnight.
- Keep the dressing separate until serving if you want the cornbread to remain crisp.
- You can use store-bought cornbread or make your own. If using homemade, let the cornbread dry out for a few hours before crumbling.
- Feel free to substitute the pinto beans with black beans or kidney beans, and use Monterey Jack or Colby cheese in place of sharp cheddar.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (for bacon, if not pre-cooked)
- Category: Side dish, Salad
- Method: No-cook
- Cuisine: Southern
- Diet: Vegetarian