It's Summer! Cornbread Salad Time.

Please excuse my iphone food pics. :)

Happy First day of summer! 
And welcome to another recipe from Lizanne's bar prep therapeutic kitchen school!

While it may sound weird, cornbread salad is where it's at. This is one of mine and A's favorite summer recipes. I learned of it from my grandmother, so you know it's good. I hope you enjoy, too!

This makes 6 servings

1 pan of cornbread
 Use whatever cornbread recipe you like. I always use whatever mix is on sale then add a can of creamed corn in the batter. Ain't nobody got time for dry cornbread.
2 (14oz) cans of beans, drained
I used navy beans this time because that's what I had on hand. Kidney beans are great with this. Or some pintos from yo freeza stock.
1 bell pepper (any color), diced
1 small red or yellow onion, diced 
1 large summer tomato, diced
1 can of kernel corn, drained
1 cup of ranch dressing
1 cup of cheddar cheese, shredded


Bake the cornbread according to directions and let cool
Once cool, cut the cornbread into 1 inch (or smaller) cubes and place into bottom of large bowl
From here, layer the beans, corn, onions, peppers, and tomatoes
Lastly, top with the ranch and then the cheddar
Allow to chill in refrigerator at least 2 hours
Serve cold 

We enjoyed ours will some simple grilled tilapia. Yum, summer!

The great thing about this recipe (besides easy and yum) is that it's versatile:

Don't like onions? Leave 'em out
Short on time? Sub pepper and tomato for a can of Rotel 
Add other veggies, change the bean flavor, etc

*A Mexi version of this with jalepeno cornbread, black beans, and avocado ranch would be delicious!

Click HERE for a print-friendly version of this recipe.

Love ya mean it-


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