Description
Savor this Southern-style cornbread salad with layers of crumbled cornbread, fresh veggies, bacon, and a zesty BBQ ranch dressing. Perfect for potlucks, ready in 80 minutes!
Ingredients
Scale
- 4 cups cornbread, crumbled
- 2 cups romaine lettuce, chopped
- 1 cup Roma tomatoes, diced
- 1 cup pinto beans, drained and rinsed
- ½ cup corn kernels
- ¼ cup red onion, diced
- ¼ cup red bell pepper, diced
- ¼ cup cucumber, diced
- ½ cup cooked bacon, crumbled
- ½ cup shredded cheddar cheese
- ¼ cup green onions, chopped
- ½ cup ranch dressing
- ¼ cup barbecue sauce
Instructions
- In a large bowl, layer half of the crumbled cornbread as the base.
- Top with half of the lettuce, tomatoes, pinto beans, corn, red onion, red bell pepper, cucumber, bacon, cheddar cheese, and green onions.
- Mix ranch dressing and barbecue sauce in a small bowl. Drizzle half of the dressing over the layered salad.
- Repeat the layers with the remaining ingredients, ending with a drizzle of the remaining dressing.
- Chill in the refrigerator for at least 1 hour before serving to let the flavors meld. Serve cold.
- Prep Time: 20 minutes
Nutrition
- Serving Size: 1/6 of the salad (about 1 ½ cups)
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 720 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 35 mg