Ingredients
Scale
- 4 cups crumbled cornbread (about 1 batch of homemade)
- 1 cup cherry tomatoes, halved
- 1 cup bell peppers (mixed colors), diced
- 1/2 cup red onion, finely chopped
- 1/2 cup fresh cilantro, chopped
- 1 cup ranch dressing
- Salt and pepper to taste
Instructions
- Crumble the cooled cornbread into a large mixing bowl.
- Dice the cherry tomatoes, bell peppers, red onion, and chop the cilantro; add to the bowl.
- Gently toss the cornbread and veggies until well combined.
- Drizzle ranch dressing over the mixture and stir gently to coat.
- Season with salt and pepper; taste and adjust if necessary.
- Let the salad chill in the refrigerator for about 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg