Best 3 Colorful Cornbread Salad Recipes
**Introduction:**
Brighten up your meals with our tantalizing Colorful Cornbread Salad, a symphony of flavors and textures that will tantalize your taste buds. This delectable dish is not just a salad; it's an explosion of colors, featuring layers of sweet cornbread, tender black beans, crisp red onions, juicy tomatoes, and a zesty cilantro-lime dressing that ties all the elements together. Get ready to embark on a culinary journey with our collection of three distinct recipes, each offering a unique twist on this vibrant salad. From the classic Southern-style cornbread to a gluten-free rendition and a vegan variation, we've got something for every palate and dietary preference. So, gather your ingredients, prepare your taste buds, and let's dive into the world of Colorful Cornbread Salad!
CORNBREAD SALAD
A colorful summer salad with great flavor. Whenever I share this dish at a potluck, I am always asked for the recipe.
Provided by PRINCIPALCOLE
Categories Salad
Time 2h40m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Prepare the cornbread mix according to package directions, stirring green chilies, cumin, oregano and sage into the finished batter. Spread into a greased 8 inch square pan.
- Bake for 20 to 25 minutes in the preheated oven, or until the top springs back when lightly pressed. Set aside to cool completely.
- In a small bowl, stir together the mayonnaise, sour cream, and Ranch dressing mix. Set aside. Wrap bacon in paper towels, and cook in the microwave until crisp, about 45 seconds per slice. Crumble, and set aside.
- Crumble half of the cornbread into the bottom of a 9x13 inch baking dish. Pour half of the beans over the crumbled bread, half of the mayonnaise mixture, half of the corn, tomatoes, peppers, green onion, bacon and cheese. Repeat the layers ending with cheese on top. The dish will be very full. Cover and refrigerate for 2 hours before serving.
Nutrition Facts : Calories 459.7 calories, Carbohydrate 33.3 g, Cholesterol 44.1 mg, Fat 30.7 g, Fiber 4.9 g, Protein 14.5 g, SaturatedFat 10.3 g, Sodium 1255.7 mg, Sugar 4.7 g
SOUTHWESTERN CORNBREAD LAYERED SALAD
This is a very pretty and colorful salad and it's great to take for a pot-luck gathering. Layered in a trifle bowls, all the colors are nicely presented!
Provided by Leopard Apron
Categories Vegetable
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Prepare 8" pan of cornbread according to package directions. When cooled, cut into large cubes and toast in 375 degree oven for about 10 minutes. Remove from oven to cool. Set aside and prepare dressing using first three ingredients.
- Using 1/2 of cornbread, break into smaller chunks and place in glass serving dish. Begin layering 1/2 of the ingredients (except cheese, bacon & dressing)in order and repeat, beginning again with remaining cornbread. Spread top layer with dressing and top with cheese and bacon crumbles. Garnish with green onion tops or small sweet jalapenos,halved & seeded. Refrigerate until serving time.
MEXICAN CORNBREAD SALAD
This south-of-the-border cornbread salad is made with Mexican-inspired ingredients and is perfect for any summer barbeque.
Provided by Jose
Categories Salad
Time 3h10m
Yield 8
Number Of Ingredients 10
Steps:
- Prepare corn bread mix according to package directions, adding green chiles. Set aside, allow to cool, and crumble.
- Place half of cornbread in bottom of large bowl. Evenly layer with 1 can of beans, 1 cup salad dressing, 1/2 chopped bell pepper, 1 can corn, 1 chopped tomato, 1/2 jar bacon bits, 1/2 package cheese and 1/2 green onions. Repeat layers in same order using remaining ingredients, beginning with crumbled cornbread.
- Cover, refrigerate 2 hours and serve chilled.
Nutrition Facts : Calories 719.3 calories, Carbohydrate 57.7 g, Cholesterol 53.7 mg, Fat 46.3 g, Fiber 6.9 g, Protein 22 g, SaturatedFat 12.3 g, Sodium 2257.9 mg, Sugar 10.7 g
Tips:
- Choose fresh corn. Fresh corn on the cob is best for this salad, but you can also use frozen or canned corn if you don't have any fresh corn available.
- Cook the corn properly. Overcooked corn will be tough and chewy, so be sure to cook it just until it is tender.
- Let the corn cool completely before adding it to the salad. This will help to prevent the salad from becoming watery.
- Use a variety of colors of corn. This will make your salad more visually appealing and add more nutrients.
- Add your favorite vegetables and herbs. This salad is very versatile, so you can add any vegetables or herbs that you like. Some good options include tomatoes, cucumbers, onions, peppers, cilantro, and basil.
- Use a light dressing. A light vinaigrette or salsa dressing is a good option for this salad. You don't want to overpower the flavor of the corn.
- Serve the salad immediately. This salad is best when it is served fresh.
Conclusion:
Colorful cornbread salad is a delicious and easy-to-make salad that is perfect for summer gatherings. It is a great way to use up fresh corn and it is also very versatile. You can add any vegetables or herbs that you like, and you can use a light dressing of your choice. This salad is sure to be a hit at your next potluck or barbecue.
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