Summer Cornbread Salad (Printable Page)
# What You Need:
→ Cornbread Base
01 -
4 cups crumbled cornbread (homemade or store-bought, preferably a day old)
→ Salad Layers
02 -
1 cup cherry tomatoes, halved
03 -
1 cup canned black beans, drained and rinsed
04 -
1 cup corn kernels (fresh, canned, or thawed from frozen)
05 -
1 red bell pepper, diced
06 -
½ red onion, finely diced
07 -
4 strips bacon, cooked and crumbled (optional)
08 -
1½ cups shredded cheddar cheese
09 -
¼ cup chopped green onions or chives
10 -
½ cup chopped fresh cilantro (optional)
→ Dressing
11 -
¾ cup sour cream
12 -
¾ cup mayonnaise
13 -
1 tbsp lime juice
14 -
1 tsp garlic powder
15 -
Salt and pepper to taste
# How to Make It:
01 -
In a bowl, whisk together sour cream, mayonnaise, lime juice, garlic powder, salt, and pepper. Adjust seasoning to taste.
02 -
In a large trifle dish or clear glass bowl, layer half the crumbled cornbread, followed by half of each of the following: black beans, corn, tomatoes, bell pepper, red onion, bacon (if using), cheddar cheese, and dressing. Repeat layers.
03 -
Finish with green onions and chopped cilantro.
04 -
For best flavor, cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.
# Helpful Tips:
01 -
Add diced avocado just before serving for a creamy twist.
02 -
For a vegetarian version, omit bacon and ensure cornbread is meat-free.
03 -
Great use for leftover cornbread and grilled corn.