Cornbread Salad
A vibrant and refreshing dish combining crumbled cornbread, fresh vegetables, and zesty dressing, perfect for summer gatherings.
Print
Pin
Servings: 6 -8 servings
Calories: 250kcal
Ingredients
- 4 cups crumbled cornbread
- 1 cup cherry tomatoes halved
- 1 cup cucumbers diced
- 1 cup bell peppers diced
- 1/2 red onion finely chopped
- 1 cup canned corn drained
- 1 cup black beans rinsed and drained
- 1/4 cup fresh cilantro chopped
- 1/2 cup ranch dressing
- Salt and pepper to taste
Instructions
- Crumble the cornbread into a large mixing bowl.
- Add halved cherry tomatoes to the bowl.
- Dice cucumbers and bell peppers, then add to the mixture.
- Finely chop red onion and incorporate it into the salad.
- Drain canned corn and add to the bowl.
- Rinse and drain black beans, then mix them in.
- Chop fresh cilantro and sprinkle it over the salad.
- Drizzle ranch dressing over the salad and mix gently.
- Season with salt and pepper to taste.
- Chill in the fridge for at least 30 minutes before serving.
Nutrition
Calories: 250kcal | Carbohydrates: 38g | Protein: 8g | Fat: 10g | Fiber: 6g