Cornbread Confetti Salad
Brighten up your table with this vibrant and flavorful Cornbread Confetti Salad, a colorful medley of textures and tastes that's as visually stunning as it is delicious. This unique dish combines crumbled cornbread with hearty black beans, crisp bell peppers, sweet corn, juicy cherry tomatoes, and fresh cilantro, all tied together with a zesty lime-infused dressing featuring creamy mayonnaise, sour cream, and bold spices like cumin and chili powder. Perfect as a side dish or a light main course, this easy-to-make salad is an ideal choice for potlucks, barbecues, or any occasion craving a burst of Southwestern-inspired flavor. Ready in under an hour (including chill time), this chilled salad is guaranteed to become your new favorite crowd-pleaser.
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Recipe Information
Ingredients
- 6 cups cornbread
- 1 can (15 oz) black beans
- 1.5 cups corn kernels (fresh, frozen, or canned)
- 1 large red bell pepper
- 1 large green bell pepper
- 2 cups cherry tomatoes
- 4 stalks green onions
- 0.25 cup cilantro
- 1 cup cheddar cheese (shredded)
- 0.5 cup mayonnaise
- 0.5 cup sour cream
- 1 large lime (zested and juiced)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat the oven to 375°F (190°C) and bake a fresh batch of cornbread, or use pre-made cornbread if preferred. Allow it to cool completely before crumbling it into pieces.
Rinse and drain the black beans and corn kernels if using canned. Set aside.
Dice the red and green bell peppers into small, even pieces. Halve the cherry tomatoes. Thinly slice the green onions and chop the cilantro.
In a small bowl, whisk together mayonnaise, sour cream, lime juice, lime zest, cumin, chili powder, salt, and black pepper to create the dressing.
In a large mixing bowl, gently combine the crumbled cornbread, black beans, corn, bell peppers, cherry tomatoes, green onions, and cilantro.
Add the shredded cheddar cheese and toss lightly to mix.
Pour the zesty dressing over the salad mixture and stir until all ingredients are evenly coated.
Refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
Serve chilled in a large serving dish, garnished with additional chopped cilantro if desired.
Nutrition Facts
Calories |
3522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.4 g | 261% | |
| Saturated Fat | 58.2 g | 291% | |
| Polyunsaturated Fat | 18.3 g | ||
| Cholesterol | 503 mg | 168% | |
| Sodium | 6157 mg | 268% | |
| Total Carbohydrate | 365.3 g | 133% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 82.9 g | ||
| Protein | 84.3 g | 169% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 2200 mg | 169% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 3329 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
