Home - Recipes - Layered Southern Cornbread Salad

Layered Southern Cornbread Salad

Microwaving fresh corn saves time, so this quick, nearly no-cook vegetarian dinner salad.

Serves 8
Ready in 25 mins
Prep time 20 mins
Cooking time 5 mins
397 calories per serving


> 3 ears corn, shucked
> 1/2 (18 oz) pkg traditional bakery corn bread
> 2 (15.5 oz) cans low-sodium pinto beans, drained and rinsed
> 3 large tomatoes
> 1 cup finely chopped red onion
> 2 cups finely chopped red bell pepper
> 1 1/2 cups shredded reduced-fat Cheddar cheese
> 1 cup buttermilk ranch dressing


Wrap the corn in damp paper towels and place on a microwave-safe plate. Microwave corn 3 min., until tender. Let cool, then cut kernels off cobs.
In a large trifle bowl or 3½ to 4-qt glass bowl, crumble the corn bread. Add half each of the beans, tomatoes, onion, bell pepper, corn, and cheese in layers, keeping layers as even as possible. Drizzle half the dressing on top and spread into an even layer using the back of a spoon. Reserve about ¼ cup each of beans, vegetables, and cheese for topping, if desired. Repeat layers with remaining ingredients. Top with reserved ingredients, if using. Cover salad with plastic wrap and refrigerate at least 2 hours or until ready to serve.


If desired, swap in 2½ cups canned or thawed frozen corn for fresh corn.

Search and shop our 5,000+ recipes

Popular articles

Search and shop our 5,000+ recipes

Enter your ZIP code to find a store near you