Layered Cornbread Salad

Total Time
45mins
Prep
45 mins
Cook
0 mins

This beautiful, delicious salad can be made the day before, is a little different, and serves 25+ people. Don't let the long list of ingredients scare you. This is VERY easy. But, do NOT leave out the cornbread. It's my favorite dish to take to potluck or covered dish suppers - and there is never any left! For vegetarians, omit the real bacon bits. Vary the ingredients to suit your taste and ingredients on-hand.

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Ingredients

Nutrition

Directions

  1. Make cornbread and bake according to package instructions.
  2. Crumble cornbread and set aside.
  3. If making your own salad dressing: mix all ingredients in bowl and set aside.
  4. Assemble salad as follows, forming pretty layers in order listed:.
  5. Place 1/2 of cornbread crumbles in bottom of very large serving bowl.
  6. Top with pinto beans, tomatoes (1/2 of these), corn, red and green bell peppers (1/2 of these), chilies, and cheese.
  7. Repeat layers as follows: Romaine lettuce, cornbread crumbles, spring onions, green peas (uncooked), cranberry beans, and remaining red and green bell peppers.
  8. Spoon salad dressing over top of salad and spread to cover top of bowl.
  9. Sprinkle remaining cheese on top.
  10. Sprinkle cheese with tomatoes and bacon bits (optional).
  11. Tightly cover with plastic wrap and refrigerate up to 24 hours before serving.
  12. It's better if it sits at least 4-6 hours for flavors to blend.
  13. Play with the layers and substitute for anything you don't like-- just be sure to keep the cornbread layers and salad dressing on top.
  14. NOTE: If you add a lot of Optional ingredients, use more salad dressing accordingly, so you have enough to lightly coat salad when it is tossed as people spoon to the bottom to get a serving.
  15. Vegetarian Note: Jiffy corn bread is NOT Vegetarian due to animal shortening as a primary ingredient. Use another brand that is.