Why You’ll Love This Recipe

This Summer Cornbread Salad is the perfect balance of flavors and textures. The crumbled cornbread base adds a comforting, slightly sweet touch, while the fresh veggies like cherry tomatoes, black beans, and bell peppers add crunch and color. The creamy dressing ties everything together, and the shredded cheddar cheese adds richness. Whether you add an extra savory ingredient or skip it, this dish is versatile, delicious, and easy to make!

Ingredients

Cornbread Base:

4 cups crumbled cornbread (homemade or store-bought, preferably a day old)

Salad Layers:

1 cup cherry tomatoes, halved
1 cup canned black beans, drained and rinsed
1 cup corn kernels (fresh, canned, or thawed from frozen)
1 red bell pepper, diced
½ red onion, finely diced
1½ cups shredded cheddar cheese
¼ cup chopped green onions or chives
½ cup chopped fresh cilantro (optional)

Dressing:

¾ cup sour cream
¾ cup mayonnaise
1 tbsp lime juice
1 tsp garlic powder
Salt and pepper to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Step 1: Make the Dressing

In a bowl, whisk together the sour cream, mayonnaise, lime juice, garlic powder, salt, and pepper. Taste and adjust the seasoning to your liking.

Step 2: Layer the Salad

In a large trifle dish or clear glass bowl, layer half of the crumbled cornbread. Then, layer half of the following ingredients: black beans, corn, cherry tomatoes, bell pepper, red onion, shredded cheddar cheese, and dressing. Repeat the layers with the remaining ingredients.

Step 3: Garnish

Top the salad with chopped green onions and cilantro for added freshness and color.

Step 4: Refrigerate

For best flavor, cover and refrigerate the salad for at least 1 hour before serving to allow the flavors to meld together.

Step 5: Serve

Serve the salad cold and enjoy the delicious layers of flavor!

Servings and Timing

Servings: 8
Prep Time: 25 minutes
Cook Time: None
Total Time: 25 minutes

Variations

Add Avocado: For a creamy twist, add diced avocado just before serving.
Vegetarian Version: Skip any meat ingredients for a vegetarian version.
Extra Flavor: Add a squeeze of lime juice just before serving for a fresh citrusy punch.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 2-3 days. The flavors will continue to meld, making it even tastier the next day.
No Reheating Needed: This salad is best served chilled, so there’s no need to reheat.

FAQs

Can I make this salad ahead of time?

Yes, you can make this salad ahead of time. In fact, letting it chill in the fridge for at least an hour helps the flavors meld and enhances the taste.

Can I use leftover cornbread for this recipe?

Yes, this is a great way to use up leftover cornbread. Just crumble it into small pieces and layer it into the salad.

Can I make this salad gluten-free?

To make this salad gluten-free, simply use gluten-free cornbread.

Can I make this salad spicy?

Yes, for some extra heat, you can add diced jalapeños or a dash of hot sauce to the dressing.

Can I freeze this salad?

It’s not recommended to freeze this salad as the texture of the cornbread and vegetables may change. This salad is best enjoyed fresh.

Conclusion

This Summer Cornbread Salad is the perfect side dish for summer gatherings, potlucks, or barbecues. It’s easy to prepare, flavorful, and customizable to your taste. With its layers of cornbread, fresh vegetables, and creamy dressing, this salad is sure to become a favorite at your next event. Serve it as a side or a light meal, and enjoy the delicious, hearty goodness!

Summer Cornbread Salad