Layered Cornbread Salad
photo by running rachel
- Ready In:
- 45mins
- Ingredients:
- 24
- Yields:
-
1 HUGE bowl
- Serves:
- 25
ingredients
-
CORNBREAD
- 226.79 g box Jiffy cornbread mix
- 59.14 ml Egg Beaters egg substitute or 59.14 ml egg substitute
- 78.78 ml skim milk
-
SALAD DRESSING
- 16 fat free ranch dressing (OR make your own 1 pkg. dry Ranch salad dressing mix, 8 ounces fat-free sour cream, and 1 cup low-fa)
-
SALAD
- 453.59 g canned pinto beans, drained and rinsed
- 453.59 g cranberry beans or 453.59 g october beans
- 709.77 ml shredded low-fat sharp cheddar cheese
- 3 large ripe summer tomatoes, diced and drained or 473.19 ml sweet grape tomatoes, cut in half
- 118.29 ml green bell pepper, diced
- 118.29 ml red bell pepper, diced
- 3 medium spring onions, thinly sliced (optional)
- 113.39 g chopped green chilies, drained
- 425.24 g canned corn, drained
- 709.77 ml coarsely chopped romaine lettuce
- 236.59 ml frozen green pea, thawed
-
OPTIONAL INGREDIENTS
- 118.29 ml hormel real bacon bits (I use Hormel or Oscar Mayer) (optional)
- 56.69 g cooked elbow macaroni (optional)
- 453.59 g black-eyed peas, rinsed and drained (optional)
- 473.18 ml broccoli florets, cut into bite-size buds (optional)
- 473.18 ml diced celery (optional)
- 170.09 g can sliced water chestnuts, cut in quarters (optional)
- 453.59 g kidney beans, rinsed and drained (optional)
- 453.59 g canned great northern beans, rinsed and drained (optional)
- 453.59 g canned black beans, rinsed and drained (optional)
directions
- Make cornbread and bake according to package instructions.
- Crumble cornbread and set aside.
- If making your own salad dressing: mix all ingredients in bowl and set aside.
-
Assemble salad as follows, forming pretty layers in order listed:
- Place 1/2 of cornbread crumbles in bottom of very large serving bowl.
- Top with pinto beans, tomatoes (1/2 of these), corn, red and green bell peppers (1/2 of these), chilies, and cheese.
- Repeat layers as follows: Romaine lettuce, cornbread crumbles, spring onions, green peas (uncooked), cranberry beans, and remaining red and green bell peppers.
- Spoon salad dressing over top of salad and spread to cover top of bowl.
- Sprinkle remaining cheese on top.
- Sprinkle cheese with tomatoes and bacon bits (optional).
- Tightly cover with plastic wrap and refrigerate up to 24 hours before serving.
- It's better if it sits at least 4-6 hours for flavors to blend.
- 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.
- 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.
- Vegetarian Note: Jiffy corn bread is NOT Vegetarian due to animal shortening as a primary ingredient. Use another brand that is.
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RECIPE SUBMITTED BY
BeachGirl
Edisto Island, South Carolina
I am a retired computer programmer, teacher, and cookbook author. Hubby and I have a grown daughter & SIL, son & DIL and 2 grandgirls. My favorite hobbies: cooking, Silhouette crafting, sewing, embroidery and wearable art, quilting, genealogy research, reading,