Saturday, May 26, 2012

Cornbread Salad

I have to admit...I was skeptical on this when I first tried it but WOW - this was a HIT!  Not only was it a great dinner but the left overs held up amazingly well and make a yummy lunch!  I haven't liked a new recipe this much in ages!  You're always being invited to a Summer cook out and need to bring a dish!  This fits the bill wonderfully!   Ya'll HAVE to try this for yourself!!!

1 pan cornbread cooled & cubed
1 package Spring Mix (or lettuce of your choice)
1 pint cherry tomatoes (halved)
2 cans red beans, rinsed and drained
2  cans sweet corn drained
8 oz shredded cheddar cheese ( (I mix sharp and mild cheddar)
1 bunch scallions chopped
2 diced bell peppers (mix and match pepper colors as you like)
1 cup shredded carrots
16 ounces Bacon Ranch Dressing

Layer a large bowl with half each of cubed cornbread, lettuce, and remaining veggies then cheese; spoon half of dressing evenly over top. Repeat layers with remaining ingredients and dressing. Garnish with green onions is optional. Cover and chill at least 2 hours. Before serving toss gently or serve layered.

Play with the veggies, include what you like, omit what you don't like.  The corn and the beans really make this salad wonderful.  The texture is fantastic and it is a very hearty dish.

I did this presentation in pint jars for individual "picnic" size portions!  I am so pleased and have plenty to share tomorrow at the office! 

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