Southern Cornbread Salad

Name: Southern Cornbread Salad
Ingredients: 6 cornbread muffins crumbled (you can use The Southern Lady Cooks recipe, a cornbread mix or your own recipe); 1 small onion, chopped (can use green onions or purple onions); 1 large green bell pepper, chopped; 1 15.5-ounce can dark red kidney beans, drained and rinsed (can use pinto beans or any kind you prefer); 6-8 slices bacon, cooked and crumbled (can use ham or just about any cooked meat); 1 cup fresh corn kernels, cooked (can use frozen or canned); 1 small cucumber, peeled and chopped (can add pickles); 3 large tomatoes, chopped; 1 cup shredded cheese (I use sharp cheddar); 2/3 cup mayonnaise or Miracle Whip; 1/3 cup ranch dressing; ½ teaspoon black pepper; ½ teaspoon salt; Pinch cayenne pepper (optional)

www.kentuckymonthly.com

Crumbed cornbread, roasted veggies, and tangy mayo-ranch dressing combine in this hearty Southern Cornbread Salad, perfect for feeding a crowd.

Keywords

Cornbread
recipe

View full recipe on www.kentuckymonthly.com

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Ingredients

6 cornbread muffins crumbled (you can use The Southern Lady Cooks recipe, a cornbread mix or your own recipe)
1 small onion, chopped (can use green onions or purple onions)
1 large green bell pepper, chopped
1 15.5-ounce can dark red kidney beans, drained and rinsed (can use pinto beans or any kind you prefer)
6-8 slices bacon, cooked and crumbled (can use ham or just about any cooked meat)
1 cup fresh corn kernels, cooked (can use frozen or canned)
1 small cucumber, peeled and chopped (can add pickles)
3 large tomatoes, chopped
1 cup shredded cheese (I use sharp cheddar)
2/3 cup mayonnaise or Miracle Whip
1/3 cup ranch dressing
½ teaspoon black pepper
½ teaspoon salt
Pinch cayenne pepper (optional)