Cornbread Salad: A Southwestern Twist on a Classic
Enjoy a vibrant medley of flavors and textures with this Southwestern-inspired cornbread salad. Layers of crumbled cornbread, black beans, sweet corn, juicy tomatoes, and tangy green onions are perfectly complemented by a creamy buttermilk dressing. This refreshing salad is a crowd-pleasing dish that brings together the best of Southern comfort and Southwestern flair.
ingredients
- 2 cups crumbled cornbread
- 1 cup black beans, rinsed and drained
- 1 cup sweet corn kernels, fresh or canned
- 1 cup cherry tomatoes, halved
- 1/4 cup chopped green onionsFor the Buttermilk Dressing:
- 1/2 cup buttermilk
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1 tablespoon chopped fresh cilantro
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
steps
- 1.
In a large glass bowl, create the first layer by evenly spreading half of the crumbled cornbread.
- 2.
Layer half of the black beans, sweet corn, cherry tomatoes, and green onions over the cornbread.
- 3.
Repeat the layers with the remaining ingredients, finishing with a layer of green onions and cherry tomatoes on top.
- 4.
In a separate bowl, whisk together the buttermilk, mayonnaise, lime juice, chopped cilantro, cumin, salt, and pepper until well combined.
- 5.
Drizzle the dressing over the salad, ensuring all the layers are coated.
- 6.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
- 7.
Before serving, gently toss the salad to evenly distribute the dressing.
- 8.
Serve chilled and enjoy the delightful blend of flavors.
Releated Recipes
