Cornbread Salad

Cornbread Salad

26
Charlotte 0

"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

  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
How to Make Turkey Waldorf Salad

Use leftover turkey to make this classic salad with a creamy yogurt dressing.

Stacked Tomato and Burrata Salad

Here’s the salad to make when summer tomatoes are at their peak.

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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DOROTHYTURNER
11/12/2003

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!!

lgarner67
1/7/2008

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 its really endless what you do to this recipe. and I like more tomatos then it calls for. It is way better if made the night before.

CLARA2003
5/7/2004

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