Description
A chilled cornbread salad with pinto beans, corn, veggies, and crispy plant-based bacon in a tangy buttermilk dressing. A hearty vegetarian side dish that’s refreshing and satisfying.
Ingredients
1 (16 oz) package Jiffy cornbread mix, prepared and cooled
1 cup chopped crispy plant-based bacon alternative, crispy
1 (15 oz) can corn, drained
1 (15 oz) can pinto beans, rinsed and drained
1 cup chopped yellow onion
¾ cup chopped red bell pepper
1 pint cherry tomatoes, halved
1 cup shredded sharp cheddar cheese
¼ cup chopped green onions (scallions)
½ cup mayonnaise
½ cup sour cream
½ teaspoon garlic powder
½ cup buttermilk
½ teaspoon Worcestershire sauce
1 tbsp finely chopped fresh chives
1 tbsp finely chopped fresh flat-leaf parsley
Salt and pepper to taste
Instructions
Prepare Jiffy cornbread according to package instructions. Let cool completely, then cube into small pieces.
In a large mixing bowl, coarsely chop plant-based bacon alternative.
Toss cornbread cubes with corn, pinto beans, yellow onion, red bell pepper, cherry tomatoes, and cheddar cheese.
In a separate small bowl, whisk mayonnaise, sour cream, garlic powder, buttermilk, Worcestershire sauce, chives, parsley, salt, and pepper to make the dressing.
With salad layers evenly coated, return to refrigerator for at least 2 hours before serving.
Before serving, gently fold in cool green onions for added freshness.
Notes
Substitute plant-based bacon with smoked tofu crisps if desired
Cherry tomatoes add natural juice to dress ingredients
Rinse and drain beans thoroughly to prevent sogginess
Adjust seasoning to taste
Store in airtight container for up to 24 hours
- Prep Time: 20
- Category: Lunch
- Method: Cubing and Layering
- Cuisine: American