Description
A vibrant and refreshing Cornbread Salad, perfect for summer gatherings and family celebrations.
Ingredients
Scale
- 1 ½ cups crumbled cornbread (store-bought or homemade)
- 1 cup cherry tomatoes, halved
- 1 cup sweet bell peppers, diced (any color you love)
- 1 cup corn (fresh, frozen, or canned)
- ½ cup red onion, finely chopped
- 1 cup creamy dressing (like ranch or a zesty vinaigrette)
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish (optional)
Instructions
- Prepare the cornbread: If you’re using homemade cornbread, let it cool completely before crumbling it into bite-sized pieces. Store-bought works great too—just crumble it into a large bowl.
- Chop the vegetables: In another bowl, toss together the cherry tomatoes, bell peppers, corn, and red onion.
- Combine ingredients: Gently fold the chopped veggies into the bowl of crumbled cornbread. Be careful not to crush the cornbread.
- Dress it up: Pour your creamy dressing over the mixture, then sprinkle with salt and pepper. Mix everything carefully.
- Let it chill: Cover the bowl with plastic wrap and let it chill in the fridge for at least 30 minutes.
- Serve and enjoy: Once chilled, stir gently and garnish with fresh cilantro or parsley before serving.
Notes
This salad can be made a day in advance. Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 5g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg