Name: Cornbread Salad with Bacon, Cheddar, and Ranch Dressing Recipe
Prep time: 20 min
Total time: 2 h 20 min
Cuisine: American
Ingredients: Half a 9×9 pan of cornbread, crumbled (use your favorite recipe); 2 cans pinto beans (15 oz each, rinsed and drained); 2 cans black beans (15 oz each, rinsed and drained); 2 cans corn (15 oz each, drained); 1 green bell pepper, chopped; 1 red bell pepper, chopped; 2 cups cherry tomatoes, halved; 1/2 cup chopped red onion; 2-3 green onions, sliced; 2 packets buttermilk ranch dressing mix; 2 cups mayonnaise; 2 cups sour cream; 1 cup shredded cheddar cheese; 8 slices cooked bacon, crumbled

Description

Cornbread Salad is a delicious and hearty layered salad featuring crumbled cornbread, a mix of beans, fresh vegetables, creamy ranch dressing, and a cheesy bacon topping. This no-cook dish is perfect for gatherings, offering a flavorful combination of textures and savory ingredients chilled and melded together for a satisfying side or main dish.

Ingredients

Scale

Cornbread

Half a 9×9 pan of cornbread, crumbled (use your favorite recipe)

Beans and Corn

2 cans pinto beans (15 oz each, rinsed and drained)
2 cans black beans (15 oz each, rinsed and drained)
2 cans corn (15 oz each, drained)

Vegetables

1 green bell pepper, chopped
1 red bell pepper, chopped
2 cups cherry tomatoes, halved
1/2 cup chopped red onion
2-3 green onions, sliced

Dressing and Toppings

2 packets buttermilk ranch dressing mix
2 cups mayonnaise
2 cups sour cream
1 cup shredded cheddar cheese
8 slices cooked bacon, crumbled

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Instructions

Prepare Dressing: In a medium bowl, combine the buttermilk ranch dressing mix, mayonnaise, and sour cream. Mix thoroughly until smooth and creamy. Set aside for layering.
Start Layering: In a large trifle bowl or clear serving dish, begin layering the salad ingredients to create visual appeal and flavor balance.
Layer 1 – Cornbread: Spread the crumbled cornbread evenly across the bottom of the bowl to form the first base layer.
Layer 2 – Black Beans: Add a layer of drained black beans on top of the cornbread.
Layer 3 – Red Bell Pepper: Sprinkle chopped red bell pepper evenly over the black beans.
Layer 4 – Half the Dressing: Spread half of the prepared dressing over the red bell pepper layer.
Layer 5 – Sweet Corn: Add the drained corn evenly across the dressing layer.
Layer 6 – Green Bell Pepper: Layer the chopped green bell pepper on top of the corn.
Layer 7 – Pinto Beans: Spread the drained pinto beans over the green bell pepper.
Layer 8 – Remaining Dressing: Spread the remaining half of the dressing evenly over the pinto beans.
Layer 9 – Cherry Tomatoes: Arrange the halved cherry tomatoes on top of the salad.
Top It Off: Sprinkle the shredded cheddar cheese, crumbled bacon, chopped red onion, and sliced green onions evenly over the tomatoes.
Chill and Serve: Cover the salad with plastic wrap and refrigerate for at least 2 hours to allow all flavors to meld together before serving.

Notes

This salad is best served chilled and can be prepared ahead of time, making it ideal for potlucks and gatherings.
Use fresh cornbread for the best texture; store-bought cornbread can be substituted in a pinch.
For a vegetarian version, omit the bacon and consider adding extra cheese or nuts for crunch.
Drain and rinse canned beans well to reduce sodium and excess liquid in the salad.
Adjust the quantity of green onions and red onion according to your preference for onion flavor.