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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 306.0
  • Total Fat: 5.1 g
  • Cholesterol: 26.0 mg
  • Sodium: 646.7 mg
  • Total Carbs: 55.7 g
  • Dietary Fiber: 6.2 g
  • Protein: 11.1 g

View full nutritional breakdown of Cornbread and Bean Salad calories by ingredient
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Cornbread and Bean Salad

Submitted by: SHORTSTUF523

Introduction

cornbread and beans over a bed of lettuce cornbread and beans over a bed of lettuce
Number of Servings: 9

Ingredients

    1 cornbread recipe
    8 ounce can red beans
    8 ounce can black beans
    8 ounce can small white beans
    4 ounces tomato sauce
    8 ounces diced tomatoes
    1/2 cup water
    1/8 cup sugar
    1.5 teaspoons salt
    1.5 teaspoons pepper
    1.5 teaspoons chili powder
    1.5 teaspoons onion powder
    1.5 teaspoons garlic powder


Directions

-mix up one recipe of cornbread (available on cornmeal boxes)
-combine in a 9 x 9 ungreased pan: black beans, white beans, red beans, tomato sauce, diced tomatoes, water, and sugar. mix well.
-lightly sprinkle the top of the mixture with the salt, pepper, chili powder, onion powder, and garlic powder and mix again.
-pour cornbread mixture evenly over the bean mixture, keeping the cornbread on top and trying not to let the two mix.
-Bake at 375 degrees for 45 minutes to 1 hour or until the cornbread has fully cooked.
-recipe yields 9 to 12 servings, cut the dish into appropriately sized squares and serve chopped over lettuce.
-drizzle honey over the whole dish for a dressing
-For extra flavor, garnish with cheese and fat free sour cream.

Number of Servings: 9

Recipe submitted by SparkPeople user SHORTSTUF523.






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Member Ratings For This Recipe

  • It doesn't need any added salt. Next time I will use diced onion instead of onion powder and add green pepper. I also like more beans with my cornbread. It is very good, just be careful with the spices. I also served my lettuce separately. - 4/24/09

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  • very good! - 2/19/08

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