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Cornbread salad is one of my favorite recipes. I love making it in summer with garden fresh vegetables but this salad is good anytime. The recipe below is the way I make it for my family. There are so many different ways and so many ingredients you can incorporate into this salad. Just use what you have on hand and find what turns out to be your favorite way to make this. I love making muffins and usually use the leftover ones from a meal to make this salad.
6 cornbread muffins, crumbled (You can use my recipe for cornbread muffins or a cornbread mix or your own recipe)
1 small onion, chopped (can use green onions or purple onions)
1 large green pepper, chopped
1 (15.5 ounce) can dark red kidney beans, drained and rinsed (can use pinto beans or any kind you prefer)
6 to 8 slices bacon, cooked and crumbled (can use ham or just about any cooked meat)
1 cup fresh corn kernels, cooked (can use frozen or canned)
1 small cucumber, peeled and chopped (can add pickles)
3 large tomatoes, chopped
1 cup shredded cheese, (I use sharp cheddar)
2/3 cup mayonnaise or Miracle Whip
1/3 cup ranch dressing
1/2 teaspoon black pepper
1/2 teaspoon salt
pinch cayenne, (optional)
Layer first nine ingredients in large salad bowl. Mix together the mayonnaise and ranch dressing with the salt and pepper. Mix into salad. Put salad in refrigerator for several hours or overnight before serving. Makes 10 cups.
Note: You can add olives, boiled eggs and any spices you like. You can just use just ranch dressing, just mayo or any combination of salad dressings. This is a wonderful dish to take to gatherings or picnics and most people love this salad. Enjoy!
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