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    You are in: Home / Recipes / Cornbread Salad Recipe
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    Cornbread Salad

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    Miss Fannie's Note:

    This recipe is from Gooseberry Patch's 101 Hearty Recipes. It was submitted by Diana Krol. This sounds like a festive salad that will make a tasty and pretty presentation. I think I will use chipotle ranch dressing when I make this one.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 8 1/2 ounces cornbread mix
    • ranch salad dressing, to taste
    • 15 1/2 ounces black beans, rinsed and drained
    • 15 ounces corn, drained
    • 2 1/4 ounces sliced black olives, drained
    • 2 tomatoes, chopped
    • 1 red onion, chopped
    • 1/2 cup green onion, chopped
    • 2/3 cup shredded cheddar cheese
    • 1/2 lb bacon, crisp and crumbled

    Directions:

    1. 1
      Bake cornbread according to package directions. Cool; then crumble half of it in the bottom of a large serving dish. Pour enough salad dressing over the cornbread to make a smooth covering. Layer the beans, corn, and olives over the dressing. Next layer the tomatoes, onions, cheese, and bacon. Sprinkle remaining cornbread crumbs on top. Refrigerate until ready to serve.

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    Nutritional Facts for Cornbread Salad

    Serving Size: 1 (177 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 419.5
     
    Calories from Fat 193
    46%
    Total Fat 21.5 g
    33%
    Saturated Fat 7.4 g
    37%
    Cholesterol 29.7 mg
    9%
    Sodium 603.8 mg
    25%
    Total Carbohydrate 45.2 g
    15%
    Dietary Fiber 7.7 g
    30%
    Sugars 10.1 g
    40%
    Protein 13.6 g
    27%

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