05/25/2023
One of our Recipe Contributors, Janine Washle of K's Cafe & Catering Shares a Delicious Salad Idea for Memorial Day Weekend!
Louisville Delivers can also Deliver you a Chef when Visiting Louisville, KY and staying at one of our Many gorgeous Airbnb's!
Colorful Cornbread Salad
Serves: 15-20
Ingredients:
2 cups chopped tomatoes
2 cups chopped bell pepper
1 cup chopped onion
1/2 cup chopped parsley
1 15 oz can whole kernel corn, optional (or: 2 cups frozen corn, or fresh cut from cob)
1 can pinto beans or black beans, rinsed, optional
1 8” or 9” square pan of prepared cornbread (homemade or Jiffy box), crumbled
1 cup chopped crispy bacon, optional
1 cup sharp cheddar cheese shreds, optional
Dressing:
1 cup mayonnaise
1 cup sour cream or greek yogurt
1 packet ranch dressing mix, optional (or 1 pkt of taco seasoning mix for a southwestern twist)
If you do not use the dressing pkts, add:
1 TB distilled (white) vinegar
1 tsp salt
1 tsp sugar
1/2 tsp ground black pepper
1/4 tsp garlic granules, optional
Preparation:
Prepare dressing first by stirring together mayonnaise, sour cream, and dressing mix. If you don’t use the dressing pkt, then stir vinegar, salt, sugar, pepper, garlic into the mayonnaise, and sour cream. Set aside until ready to use.
Layered:
In a large bowl, toss together tomatoes, bell pepper, onion, parsley, corn, and beans. In another large glass bowl, transfer half of crumbled cornbread to bottom of bowl. Top with half of the mixed vegetables. Scatter half of bacon and cheese shreds over top of vegetables. Dollop half of dressing over top, and gently spread out. Don’t worry about it looking perfect. Repeat layering one more time except this time dollop dressing over top of vegetables; spread out as best you can then garnish with remaining bacon, and cheese shreds. Refrigerate for at least 2 hours to allow vegetable juices to soak into cornbread.
