Cornbread Salad

Cornbread Salad

26

"This is a good and easy recipe."

Ingredients

1 d 1 h 40 m {{adjustedServings}} servings 509 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 509 kcal
  • 25%
  • Fat:
  • 46.4 g
  • 71%
  • Carbs:
  • 21.8g
  • 7%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 764 mg
  • 31%

Based on a 2,000 calorie diet

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Directions

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  • Cook

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  1. Prepare cornbread according to the box instructions. Cool, crumble and place in a large bowl.
  2. Mix in red onion, bell pepper, tomato, and mayonnaise. Cover, and refrigerate for at least 18 hours.

Footnotes

  • Cook's Note
  • I like to use Mexican-style cornbread mix.
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Reviews

26
  1. 32 Ratings

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Love to take this to "potlucks".Sometimes I add black beans and whole corn. It is very colorful and the taste is out of this world! Its worth trying!!

I have been making this recipe for years and everyone loves it, some dont want to try it but then once they do they cant get enough, I add black beans, canned corn you can also use kidney beans...

This recipe is great, especially in summertime. I always crumble a few crispy slices of bacon up in mine, and it's even better!