Cornbread Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
1 small pan cornbread (8" x 8")34 cup Light Mayonaise1 cup Light Ranch Dressing2 tbsp. sweet pickle juice only (from sweet pickles or relish)1 chopped tomato1 chopped green pepper1 small chopped onion1 diced cucumber1 15 oz. can kidney beans, drained and rinsed1 15 oz. can yellow corn, drained and rinsed
Makes approximately 20 1/2 cup servings.
Preheat oven to 350 degrees. Spray an 8 x 8 inch pan with cooking spray.
Put first 8 ingredients into a bowl and mix well. Pour into pan and cook at 350 degrees for 20 to 30 minutes, or until top is browned.
Allow cornbread to cool. Crumble into small pieces in a large bowl.
Rinse and drain corn and kidney beans.
Add vegetables to cornbread and mix well.
In a small bowl, mix the mayonaise, ranch dressing, and pickle juice until smooth.
Pour the dressing over the cornbread mixture and stir until evenly coated.
Put in a sealed container and store in the refrigerator until ready to serve.
Number of Servings: 20
Recipe submitted by SparkPeople user BGUMBA.
Preheat oven to 350 degrees. Spray an 8 x 8 inch pan with cooking spray.
Put first 8 ingredients into a bowl and mix well. Pour into pan and cook at 350 degrees for 20 to 30 minutes, or until top is browned.
Allow cornbread to cool. Crumble into small pieces in a large bowl.
Rinse and drain corn and kidney beans.
Add vegetables to cornbread and mix well.
In a small bowl, mix the mayonaise, ranch dressing, and pickle juice until smooth.
Pour the dressing over the cornbread mixture and stir until evenly coated.
Put in a sealed container and store in the refrigerator until ready to serve.
Number of Servings: 20
Recipe submitted by SparkPeople user BGUMBA.
Nutritional Info Amount Per Serving
- Calories: 149.1
- Total Fat: 8.1 g
- Cholesterol: 24.5 mg
- Sodium: 457.8 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 2.3 g
- Protein: 3.5 g
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