Our annual church choir picnic was approaching and for some strange reason I knew exactly what I wanted to make……Cornbread Salad !! My mom had made it recently and it sounded so good I wanted to try it myself. I just needed a good recipe. I began scouring cookbooks here at the library as well as the internet and came upon a Paula Deen recipe that sounded so good. I decided to add some additional ingredients of my own. Our choir is rather large and spouses/significant others were invited so I knew I needed to make a big salad. I also wanted to bowl to be clear because the salad is a layered salad and I wanted it to look pretty. I used a punch bowl! The salad was a huge hit and I ended up only bringing back enough for a lunch serving the next day. Enjoy !
See you next month, Meet me in the kitchen!!
Lisa Breithaupt, The Gourmet Librarian
1 batch of cornbread, cut into 1 inch cubes
1 (14.5 ounce) can red kidney beans, rinsed and drained
1 (15 ounce) can niblet corn, drained
1 medium cucumber, chopped
1 medium Vidalia onion, finely chopped
1 or 2 green or red peppers chopped
3 large tomatoes, chopped
1 large bottle of ranch dressing
2 cups of grated cheddar cheese
1 (8 ounce) bottle of ranch dressing
1 small can of sliced black olives, drained
In the bottom of the bowl placed half of the cubed cornbread. Begin layering ingredients in order given: beans, corn, cucumber. At this point add the remaining cornbread and continue layering the ingredients: onion, pepper, tomatoes, dressing, cheese, sliced olives. Cover and refrigerate for at least 2 hours before serving. This allows the veggies to marinate a bit without the risk of making the corn bread soggy.
Enjoy putting your own spin on this recipe. Add other delicious veggies that your own family enjoys ! What a great way to put all of those delicious garden vegetables to good use!!