Cornbread Salad Recipe

Name: Cornbread Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pan cornbread, crumbled; onions, chopped; cucumbers, chopped; green pepper, chopped; celery, sliced; tomatoes, chopped; 1 can kidney beans; sweet pickle juice; mayonnaise or Ranch salad dressing.; shredded Cheese

Servings: persons

1 pan cornbread, crumbled
onions, chopped
cucumbers, chopped
green pepper, chopped
celery, sliced
tomatoes, chopped
1 can kidney beans
sweet pickle juice
mayonnaise or Ranch salad dressing.
shredded Cheese

1
Bake cornbread.
2
Put in layers the onions, cucumbers, green peppers, celery and chopped tomatoes.
3
Put in kidney beans.
4
Mix sweet pickle juice and mayonnaise or salad dressing (Ranch) together.
5
Pour this on top of cornbread and layer of vegetables. On top of this put shredded cheese.
6
It is now ready to eat, but the longer it sets, the more tasty it is.
7
Store in refrigerator in closed container.

149

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pan cornbread, crumbled, onions, chopped, cucumbers, chopped, green pepper, chopped, and more.

Yes, Cornbread Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cornbread Salad

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