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Barbecue-Ranch Cornbread Salad
A sweet and smoky cornbread salad topped with BBQ Ranch, bacon, and French-Fried onions. Great for potlucks!
Course
Salad
Cuisine
Southern
Prep Time
30
minutes
minutes
Author
Christin Mahrlig
Ingredients
2
(6-ounce)
packages cornbread mix
1/4
cup
butter,
melted
1
head romaine lettuce,
chopped
2
(14-ounce)
cans black beans,
rinsed and drained,
2
(14-ounce)
cans corn,
drained
1
cucumber,
chopped
1
red bell pepper,
chopped
1
package cherry tomatoes,
halved
1
small red onion,
chopped
1
cup
shredded cheddar cheese
1 1/2
cups
mayonnaise
1/2
cup
barbecue sauce
1
packet Ranch seasoning
8
slices
bacon,
cooked and crumbled
1
cup
French Fried Onions
Instructions
Prepare cornbread mix according to package directions. Let cool and cut into cubes.
Drizzle the cubes with butter and place on a rimmed baking sheet. Place in 350 degree oven until somewhat crispy. Let cool.
Layer cornbread on bottom of a large glass bowl.
Top with a layer of romaine lettuce, followed by a layer of black beans, corn, cucumber, red bell pepper, tomatoes, and red onion.
Sprinkle cheddar cheese on top.
In a small bowl, stir together mayonnaise, bbq sauce, and ranch seasoning. Pour on top of salad.
Refrigerate until ready to serve.
Sprinkle bacon and french-fried onions on top.
Nutrition
Calories:
471
kcal