Description
Cornbread Salad Recipe is a southern staple for using up leftover cornbread and creating a beautifully layered salad with fresh lettuce, beans, and cheese!
Ingredients
Scale
- 4 cups Leftover Cornbread (see notes!0
- 4 cups chopped lettuce
- 1 cup chopped green onions
- 1 cup Pinto beans, divided
- 1 cup of canned or fresh corn, divided
- 1 cup cheese, divided
- 1 cucumber, diced
- 6 Crisp Bacon strips, chopped and divided
- 12 ounces Ranch dressing (see note)
- Garnish: sliced tomatoes
- Garnish: french onions
Instructions
- To a glass bowl or trifle dish, add in a layer of half of the cornbread to the bottom. Crumbled up is just fine!
- On top of the cornbread add half of the lettuce.
- Add half the cucumbers, beans, cheese, corn, green onions, and bacon.
- Pour half of the ranch dressing on top of all of this.
- Add in the remaining lettuce, followed by a layer of cornbread.
- If you need to smoosh it all down with your hands now is the time to do that!
- Top the cornbread with the remaining cucumbers, beans, cheese, corn, green onions, and bacon.
- Pour the rest of the ranch dressing over top.
- Garnish with tomato slices, french onions, and if you have a few extra green onions, sprinkle them on top!
- Allow this salad to chill in the fridge for an hour before serving. Best to serve 8 hours later!
Notes
Cornbread! Make your favorite homemade recipe, packaged mix, or pick up a pan from the grocery!
Ranch Dressing: of course, I will tell you to make your own using the packet! It’s so darn good!
