Cornbread salad with pinto beans recipes - Salads amp

Author: Amber Lacey  

This easy Cornbread Salad recipe has all of your favorite summertime flavors, like tomatoes, corn, pinto beans, and the star of the show, cornbread! Corn and pinto bean salad, simply embellished with lime vinaigrette, is an easy way to add color and protein to your plate.

Cornbread Salad

Cornbread Salad
This easy Cornbread Salad recipe has all of your favorite summertime flavors, like tomatoes, corn, pinto beans, and the star of the show, cornbread! Topped with a rich and creamy homemade ranch dressing, it's a perfect potluck dish.
Provided by: Melissa Griffiths - Bless this Mess
Total time: 60 minutes
Prep time: 60 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 12
Ingredients:
  • 1 batch of my famous cornbread, baked and cooled
  • 6 cups shredded romaine lettuce, about 2 romaine hearts
  • 1 can pinto beans, rinsed and drained
  • 4-6 green onions, chopped
  • 1 cup sharp cheddar cheese, grated
  • 1 large tomato, diced (or 3 roma tomatoes)
  • 1 green bell pepper, diced
  • 1 can corn, drained (or 1.5 cups frozen corn, thawed)
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 heaping tablespoon ranch dressing mix
  • 1-2 tablespoons milk
Nutrition:
  • Serving Size: 1 cup
  • Calories: 410 calories
  • Sugar: 3.1 g
  • Sodium: 544.1 mg
  • Fat: 22.2 g
  • Saturated Fat: 6.6 g
  • Trans Fat: 0.2 g
  • Carbohydrate: 41 g
  • Fiber: 5.6 g
  • Protein: 13 g
  • Cholesterol: 45.5 mg
How to cook:
  1. When the cornbread is cool, remove it from the pan and cut into 1- to 1.5-inch cubes.
  2. Add the lettuce to a large bowl, and top with the cornbread, pinto beans, green onion, cheese, tomato, bell pepper, and corn.
  3. In another bowl, add the mayonnaise, sour cream, and ranch mix. Stir to combine. Add enough milk to make a dressing that is pourable, but still on the thick side.
  4. When you are ready to serve, toss the salad well and drizzle with half the dressing. Serve right away with the other half of the dressing on the side so that people can add more as they like.
Notes: Chili Cornbread Salad, Place half of the cornbread into a 9×13 baking dish. In a small bowl, whisk together the mayonnaise, sour cream, green chiles, and ranch seasoning …

Easy Corn and Pinto Bean Salad

Easy Corn and Pinto Bean Salad
Corn and pinto bean salad, simply embellished with lime vinaigrette, is an easy way to add color and protein to your plate.
Provided by: Nava Atlas
Total time: 15 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: Plant-based
Number of ingredients: 9
Ingredients:
  • 15-ounce can pinto beans, drained and rinsed
  • 2 cups lightly cooked fresh or frozen corn kernels
  • 1/4 cup finely chopped red onion
  • 1 medium red bell pepper, finely diced
  • Cilantro leaves, as desired
  • Salt and freshly ground pepper to taste
  • 2 tablespoons olive oil, preferably extra virgin
  • Juice of 1 lime
  • 1 tablespoon agave or maple syrup
How to cook:
  1. Combine the salad ingredients in a serving bowl.
  2. Combine the olive oil, lime juice, and agave in a small bowl and whisk together. Stir into the salad.
  3. If time allows, let stand for15 to 30 minutes before serving to allow the vinaigrette flavors to permeate; otherwise, serve at once.
Notes: Cornbread Salad Pinto Beans - Recipes, Combine salad dressing mix, sour cream and with half of beans. In a medium bowl, serving. Mix before serving. Ingredients: 11 (cheese .. cream .. …

Mexican Cornbread Salad

Mexican Cornbread Salad
This south-of-the-border cornbread salad is made with Mexican-inspired ingredients and is perfect for any summer barbeque.
Provided by: Allrecipes Member
Total time: 190 minutes
Cook time: 20 minutes
Prep time: 20 minutes
Yields: 8 servings
Number of ingredients: 10
Ingredients:
  • 1 (8.5 ounce) package dry corn bread mix
  • 1 (4 ounce) can chopped green chile peppers
  • 2 (16 ounce) cans pinto beans, drained
  • 1 (16 ounce) bottle Ranch-style salad dressing
  • 1 green bell pepper, chopped
  • 2 (15.25 ounce) cans whole kernel corn, drained
  • 2 tomatoes, chopped
  • 1 (3 ounce) can bacon bits
  • 8 ounces shredded Cheddar cheese
  • 1 green onions
Nutrition:
  • Calories: 719.3 calories
  • Carbohydrate: 57.7 g
  • Cholesterol: 53.7 mg
  • Fat: 46.3 g
  • Fiber: 6.9 g
  • Protein: 22 g
  • Saturated Fat: 12.3 g
  • Sodium: 2257.9 mg
  • Sugar: 10.7 g
How to cook:
  1. Prepare corn bread mix according to package directions, adding green chiles. Set aside, allow to cool, and crumble.
  2. Place half of cornbread in bottom of large bowl. Evenly layer with 1 can of beans, 1 cup salad dressing, 1/2 chopped bell pepper, 1 can corn, 1 chopped tomato, 1/2 jar bacon bits, 1/2 package cheese and 1/2 green onions. Repeat layers in same order using remaining ingredients, beginning with crumbled cornbread.
  3. Cover, refrigerate 2 hours and serve chilled.
Notes: Cornbread Salad With Bacon and Cheddar Cheese, Cornbread Heat the oven to 425 F/220 C/Gas 7. Put 1 tablespoon of shortening in a 9- or 10-inch skillet and place the skillet in the oven. Combine the …

Cornbread Salad With Bacon, Cheddar, and Ranch

Cornbread Salad With Bacon, Cheddar, and Ranch
Our distinctly Southern cornbread salad is loaded with flavor. Crumbled cornbread is combined with bacon, vegetables, and a flavorful mayo dressing.
Provided by: Diana Rattray
Total time: 35 minutes
Cook time: 20 minutes
Prep time: 15 minutes
Yields: 10 to 12 servings
Cuisine: Southern,American
Number of ingredients: 19
Ingredients:
  • 1 tablespoon shortening
  • 1 3/4 cups cornmeal
  • 1/2 cup all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/4 cups buttermilk
  • 1 large egg
  • 3 tablespoons unsalted butter, melted
  • 1 envelope (2 tablespoons) ranch dressing mix
  • 1 cup sour cream, or to taste
  • 1 cup mayonnaise, or to taste
  • 3 medium tomatoes, coarsely chopped
  • 1/2 cup each coarsely chopped red and green bell pepper
  • 1/2 cup coarsely chopped green onion
  • 30 ounces canned pinto beans
  • 10 strips cooked bacon, crumbled
  • 2 (15-ounce) cans corn, drained, or Fiesta corn with peppers
  • 2 cups shredded cheddar cheese, optional
Nutrition:
  • Calories: 467 kcal
  • Carbohydrate: 45 g
  • Cholesterol: 53 mg
  • Fiber: 7 g
  • Protein: 13 g
  • Saturated Fat: 8 g
  • Sodium: 1131 mg
  • Sugar: 8 g
  • Fat: 27 g
  • Serving Size: 10 Servings
  • Unsaturated Fat: 0 g
How to cook:
  1. Heat the oven to 425 F/220 C/Gas 7.
  2. Put 1 tablespoon of shortening in a 9- or 10-inch skillet and place the skillet in the oven.
  3. Combine the cornmeal and flour in a large bowl and add the baking powder, soda, and salt.
  4. In another bowl whisk the buttermilk with the egg and 3 tablespoons of melted butter.
  5. Take the skillet out of the oven and place it on a rack.
  6. Combine the dry mixture with the buttermilk mixture and stir to blend well.
  7. Pour it into the hot skillet and return the skillet to the oven.
  8. Reduce the oven temperature to 375 F/190 C/Gas 5 and bake the cornbread for 20 to 24 minutes, or until browned and crusty around the edges.
  9. Remove the cornbread to a rack and cool completely.
  10. Stir together salad dressing mix, sour cream, and mayonnaise until blended; set aside.
  11. Combine the chopped tomatoes, bell peppers, and onions. Toss gently.
  12. Crumble half of the cornbread into a large bowl.
  13. Top with half each of beans, tomato mixture, bacon, corn, cheese (if using), and dressing mixture. Repeat layers.
  14. Cover the bowl and chill the salad for at least 3 hours.
  15. When ready to serve, take it out of the refrigerator and gently stir the mixture.
Notes: Cornbread Salad Recipe, Crumble 1/2 of the cornbread in the bottom of a large serving dish. Top with 1/2 of the beans. Layer remaining beans with 1/2 of the tomatoes, green bell pepper, and green onions. Sprinkle with 1/2 of …
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