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Cornbread Confetti Salad

Total Time

Prep: 15 min. Bake: 15 min. + cooling

Makes

22 servings

This colorful and tasty salad is always well received at picnics and potlucks. Cornbread salads have long been popular in the South but may be new to people in other regions. No matter where you live, I think you'll like this one! -Jennifer Horst, Goose Creek, South Carolina

Ingredients

  • 1 package (8-1/2 ounces) cornbread/muffin mix
  • 2 cans (15-1/2 ounces each) whole kernel corn, drained
  • 2 cans (15 ounces each) pinto beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 3 small tomatoes, chopped
  • 1 medium green pepper, chopped
  • 1 medium sweet red pepper, chopped
  • 1/2 cup chopped green onions
  • 10 bacon strips, cooked and crumbled
  • 2 cups shredded cheddar cheese
  • DRESSING:
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1 envelope ranch salad dressing mix

Directions

  1. Prepare cornbread according to package directions. Cool completely; crumble.
  2. In a large bowl, combine the corn, beans, tomatoes, peppers, onions, bacon, cheese and crumbled cornbread.
  3. In a small bowl, whisk the dressing ingredients. Just before serving, pour dressing over salad and toss to coat.

Nutrition Facts

3/4 cup: 285 calories, 16g fat (5g saturated fat), 38mg cholesterol, 582mg sodium, 24g carbohydrate (6g sugars, 3g fiber), 9g protein.

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