"Very unusual but good! Recipe may be halved. A great way to use up leftover cornbread!" — Rosemarie
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1 (16 ounce) package
corn bread mix
1 (1 ounce) package
ranch dressing mix
1 1/2 cups
1 1/2 cups
2 (15 ounce) cans
pinto beans, drained
chopped green bell pepper
chopped green onion
shredded Cheddar cheese
2 (11 ounce) cans
whole kernel corn, drained
I use a large bottle of ranch dressing (any flavor) instead of mixing up the mayo, sour cream, and dry ranch.
Whether or not a dish is my favorite, generally I'll get a few compliments on it from people whose tastes are different... no one cared for this one. It was just kind of dry and boring, and there were way too many beans. This recipe made an awful lot of it and it didn't go anywhere.
Unfortunately, it also didn't impress my roommate to whom I brought it all home. I didn't give it one star because it wasn't inedible, it just wasn't good.
This one won't come out of my kitchen again.
On a lark, I made this "odd-ball" recipe for a pot-luck at work. It was an absolute hit! I've since made it a number of times. Makes a great side for chili. I use ripe peppers instead of green - try roasting them first for extra flavor. I always make it a day ahead - it improves with more time in the fridge.
The recipe holds up very well to modification -- add marinated artichoke, fresh basil leaves, pine nuts and substitute salami and romano (instead of bacon and chedder) for an Italian twist. Spice it up with roasted chipotle or jalapeno peppers - don't be afraid of trying other cheeses - smoked gouda or crumbled blue are delicious substitutions.
It sounds really strange, but this is a great salad. I've made it twice. The first time I followed the recipe exactly, and I thought the mayonnaise taste was too strong. The second time I reduced the mayonnaise to one cup and found that to be just fine. There was enough dressing, even with that reduction. I also took some other reviewers suggestion and just mixed everything together. I was taking it to a parish picnic and thought it would be easier that way. I would probably do that again in the future. Some reviewers said they thought it was better the second day, but I did not. I thought it was a little too moist, probably because the juice from the tomatoes was released. I highly recommend this for a different and tasty salad.
I added some lettuce and omitted the mayo and bacon. A big hit.
My mom told me about this dish and I found the recipe. When I read the ingredients I was kind of hesitant, but I made it anyways with a bit of a change. I omitted the tomatoes, peppers, and onions and added 1 can of rotel (drained). I was very surprised at how good this was. This would be a perfect side dish at a picnic, BBQ, or any kind of warm weather get together. Will Definately make again just not as much as it does make a rather large amount. Next time I might spice it up with some chili powder or cayenne pepper added to the dressing. Might also drain the rotel into that dressing to help with the flavor more also. Thanks for this recipe my mom is glad to have it also!
Absolutely the best salad recipe ever! Everytime I make it, there aren't any leftovers and everyone asks for the recipe. You won't go wrong with this one.
I made this recipe for the first time last summer for a family bar-be-que; not only was it pretty, it got rave reviews! Even my mom & sister [who both hate beans] were impressed! I find that the longer it chills, the better it tastes!
* Percent Daily Values are based on a 2,000 calorie diet.
Cornbread Salad I
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 377
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