Cornbread salad is a layered Southwestern salad that’s just as delicious as it is pretty. Layers of Jiffy cornbread, tomatoes, black beans, corn, red pepper, onions, cheese, and a zippy Southwestern salad dressing come together for an easy -- and sorta healthy -- potluck salad.
You’re going to love this
So easy. Open a box, a bag, a couple of cans, and chop a few veggies -- that’s all it takes to assemble this easy salad.
Simple ingredients. You might already have everything you need in your pantry to make this -- I did. There’s nothing fancy in this southwestern salad recipe.
The salad dressing is amazing. Traditional cornbread salad is made with ranch dressing from a packet mixed with mayo and sour cream. I lightened it up with a southwestern salad dressing recipe made up of things you might already have in your pantry and fridge. It’s just Greek yogurt, lime, honey, cumin, chili powder, and apple cider vinegar. Once you taste how delicious this is, this might be your new go-to. It would be amazing on a Southwestern grilled chicken salad!
How to Make Cornbread Salad
Prepare one box of Jiffy cornbread according to the package instructions in a 8- or 9-inch square pan. Once cooled, cut it into cubes.
In a small bowl, combine the Southwestern salad dressing ingredients: two cups Greek yogurt, the juice and zest of one lime, two tablespoons of honey, one teaspoon of cumin, three teaspoons chili powder, and four teaspoons of apple cider vinegar.
Cut cherry tomatoes into halves. Drain and rinse two cans of black beans. Thaw one 10 oz. bag of frozen corn. Dice one red pepper. Slice one cup of green onions.
In a clear glass bowl, build your layers with ½ of each ingredient. Start with the cornbread cubes, then beans, tomatoes, green onions, cheese, corn, red pepper, and the dressing. Repeat this process. Add a few more tomatoes and green onions on top for garnish.
Repeat this process. Add a few more tomatoes and green onions on top for garnish.
Make Cornbread Salad Ahead of Time
Cornbread salad is best when made a few hours ahead of time. If you are prepping the night before, keep all the components in separate containers, then layer everything a few hours before party time. The cornbread will get soggy if it sits overnight.
Cornbread Salad
Ingredients
- 1 box Jiffy cornbread mix + ⅓ cup milk and 1 egg
- 2 cans black beans, drained and rinsed
- 2 cups cherry tomatoes, halved
- 4 green onions, sliced
- 2 cups feta cheese
- 1 10 oz. bag frozen corn, thawed
- 1 red pepper, diced
Southwestern Salad Dressing
- 2 cups Greek yogurt
- 1 lime, juice and zest
- 2 tablespoons honey
- 1 teaspoon cumin
- 3 teaspoons chili powder
- 4 teaspoons apple cider vinegar
Instructions
- Prepare one box of Jiffy cornbread according to the package instructions in a 8- or 9-inch square pan. Once cooled, cut it into cubes.
- Cut cherry tomatoes into halves. Drain and rinse two cans of black beans. Thaw on 10 oz. bag of frozen corn. Dice one red pepper. Slice one cup of green onions.
- In a small bowl, combine the Southwestern salad dressing ingredients: two cups Greek yogurt, the juice and zest of one lime, two tablespoons of honey, one teaspoon of cumin, three teaspoons chili powder, and four teaspoons of apple cider vinegar.
- In a clear glass bowl, build your layers with ½ of each ingredient. Start with the cornbread cubes, then beans, tomatoes, green onions, cheese, corn, red pepper, and the dressing. Repeat this process. Add a few more tomatoes and green onions on top for garnish.
Make Cornbread Salad Ahead of Time
- Cornbread salad is best when made a few hours ahead of time. If you are prepping the night before, keep all the components in separate containers, then layer everything a few hours before party time. The cornbread will get soggy if it sits overnight.
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