Description
Cornbread salad is a vibrant and flavorful dish that combines the sweetness of cornbread with the crunch of fresh vegetables. Perfect for summer gatherings, this colorful salad features juicy cherry tomatoes, crisp cucumbers, and zesty bell peppers in a creamy dressing. It’s an ideal way to use leftover cornbread and impress your guests without any fuss!
Ingredients
Scale
- 4 cups crumbled cornbread (about 1 medium pan)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, finely chopped
- 1 cup bell peppers (mixed colors), diced
- 1/4 cup fresh parsley or cilantro, chopped
- 1 cup ranch dressing or vinaigrette
Instructions
- Prepare the cornbread according to package instructions or your preferred recipe. Allow it to cool completely before crumbling into bite-sized pieces.
- In a large bowl, combine crumbled cornbread with cherry tomatoes, cucumber, red onion, and bell peppers.
- Add chopped fresh herbs and your choice of dressing. Toss gently until well combined.
- Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg