Cornbread, Sausage and Bean Salad

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"I tossed this together one summer night to use up some leftovers. We are a two person household so leftovers are almost inevitable. You can sustitute most of these ingredients based on what you have in your fridge and cupboard, and full-fat ingredients can replace lowfat."
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1 h 4 servings
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Original recipe yields 4 servings



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  1. In a two-quart glass serving bowl, crumble one corn muffin. Layer over crumbs half the beans, corn, tomato, onion, and pepper. Season lightly with salt and pepper. Cut sausage links in quarters lengthwise, then slice into 1/4 inch pieces. Spread over other ingredients in bowl. Crumble second cornbread muffin over sausage layer, followed by the remaining beans, corn, tomato, onion, and pepper. Season again lightly with salt and pepper. Crumble remaining cornbread muffin over top. Mix yogurt or sour cream with ranch dressing and spread over the cornbread smoothly. Sprinkle with cheese. Refrigerate at least 30 minutes to allow flavors to blend or cover with plastic wrap and refrigerate overnight. At serving time toss together lightly to serve.
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