Cornbread Salad

Name: Cornbread Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pone cornbread; 2 cans pinto beans, drained; chopped tomato; chopped bell pepper; chopped onion; chopped, boiled egg; 1 (8 oz.) carton sour cream; 1 1/2 c. mayonnaise; picante sauce; pickles; cheese

Eats Now Editorial Team · 936 kcal · Salads

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Cornbread Salad – a delicious recipe with cornbread, pinto beans, tomato, bell pepper, onion, egg. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

1 pone cornbread
2 cans pinto beans, drained
chopped tomato
chopped bell pepper
chopped onion
chopped, boiled egg
1 (8 oz.) carton sour cream
1 1/2 c. mayonnaise
picante sauce
pickles
cheese

1
Crumble cornbread in large bowl.
2
Add beans, tomato, pepper, onion and egg.
3
Mix together.
4
Pour into an oblong glass casserole.
5
Mix sour cream, mayonnaise, picante, pickles, etc., and spread over top.
6
Sprinkle with cheese.
7
Chill.
8
Serve cold.

936

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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Frequently Asked Questions

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

You need 11 ingredients. The key ingredients include: 1 pone cornbread, 2 cans pinto beans, drained, chopped tomato, chopped bell pepper, 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.

Quick Info

Servings
4 servings
Calories
936 kcal
Category
Salads

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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