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Cornbread Confetti Salad

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Ingredients

Adjust Servings:
1 (8 1/2 ounce) package cornbread mix
2 (15 1/2 ounce) cans whole kernel corn, drained
2 (15 ounce) cans pinto beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
3 small tomatoes, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1/2 cup green onion, chopped
10 ounces bacon, cooked and crumbled
8 ounces cheddar cheese, shredded
1 cup sour cream
1 cup mayonnaise
1 (2/3 ounce) envelope ranch dressing mix

Nutritional information

353
Calories
168 g
Calories From Fat
18.7 g
Total Fat
7 g
Saturated Fat
30.8 mg
Cholesterol
529.8 mg
Sodium
36.3 g
Carbs
7.3 g
Dietary Fiber
5.7 g
Sugars
12.3 g
Protein
180g
Serving Size

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Cornbread Confetti Salad

Features:
    Cuisine:

    This has become a cook out favorite for my family! use corn muffin mix instead of cornbread mix and I substitute thawed frozen corn for canned because it adds a little sweetness to it. I also mix the dressing a couple of hours before and add 1 tbsp dried minced onions to the dressing so I can leave out the green onions and get the onion flavor without any raw onions (we don't eat raw onions). This is great right after you make it or the next day! Thanks for a great recipe : )

    • 65 min
    • Serves 20
    • Easy

    Ingredients

    Directions

    Share

    Cornbread Confetti Salad, This recipe is great for potlucks because it makes such a huge quantity It is kind of difficult to scale down because you would end up with partial cans of ingredients I took this to a church potluck, and I actually had men coming up to me and asking to give their wives the recipe! The recipe came from Taste of Home , This has become a cook out favorite for my family! use corn muffin mix instead of cornbread mix and I substitute thawed frozen corn for canned because it adds a little sweetness to it I also mix the dressing a couple of hours before and add 1 tbsp dried minced onions to the dressing so I can leave out the green onions and get the onion flavor without any raw onions (we don’t eat raw onions) This is great right after you make it or the next day! Thanks for a great recipe : ), This has become a cook out favorite for my family! use corn muffin mix instead of cornbread mix and I substitute thawed frozen corn for canned because it adds a little sweetness to it I also mix the dressing a couple of hours before and add 1 tbsp dried minced onions to the dressing so I can leave out the green onions and get the onion flavor without any raw onions (we don’t eat raw onions) This is great right after you make it or the next day! Thanks for a great recipe : )


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    Steps

    1
    Done

    Prepare Corn Bread According to Package Directions.

    2
    Done

    Cool Completely and Crumble or Cube.

    3
    Done

    in a Large Bowl, Combine All of the Salad Ingredients, Including the Crumbled Corn Bread.

    4
    Done

    in a Small Bowl, Combine the Dressing Ingredients and Whisk Until Well Blended.

    5
    Done

    Before Serving, Pour Dressing Over Salad and Toss Gently.

    Avatar Of Bria Mitchell

    Bria Mitchell

    Soul food specialist sharing family recipes that are rich in tradition and flavor.

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