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Ingredients
Scale
- 1 (8.5 ounce) package cornbread mix, plus any additional ingredients called for on the package (such as jiffy or martha white brand)
- ½ cup grated sharp cheddar cheese, plus extra for garnish
- 1 (15 ounce) can pinto beans, black beans, or navy beans, drained and rinsed
- 1 cup chopped fresh tomatoes (cherry or grape tomatoes work well; seed larger tomatoes)
- 1 rib celery, diced
- ¼ cup diced sweet onion (such as vidalia)
- ½ green bell pepper, seeded and diced
- 1 cup mayonnaise
- ¼ cup sour cream
- ½ teaspoon garlic salt
- 3 slices bacon, cooked and crumbled
- optional garnish: sliced green onions or chives
Instructions
- Prepare the cornbread according to package directions, adding ½ cup of grated cheddar cheese into the batter before baking. Bake until golden brown and let it cool completely.
- Crumble the cooled cornbread into large chunks in a very large mixing bowl, being careful not to make the pieces too small.
- Add the drained beans, chopped tomatoes, diced celery, diced bell pepper, and diced onion to the bowl.
- In a small bowl, whisk together the mayonnaise, sour cream, and garlic salt.
- Pour this mixture over the cornbread mixture and stir gently until evenly combined.
- Cover the salad and refrigerate for at least 2 hours or up to 24 hours before serving.
- Before serving, top with crumbled bacon, extra cheddar cheese, and sliced green onions or chives.
Notes
For best results, prepare the cornbread a day ahead to allow it to dry out before crumbling.
Feel free to customize with other vegetables or dressings to suit your taste.
- Prep Time: 20 minutes
- Cook Time: 160 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 690mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 26mg