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A close up of a large white bowl full of ornbread Salad., nex to a multi-hued blue striped towel.

Shortcut Cornbread Salad

With grilled corn and lots of fresh veggies, this cornbread salad is totally amazing!
Course Salad
Cuisine American
Keyword cornbread salad
Calories 3235kcal
Author Ang Paris


  • 2 bags Farmer’s Pantry Cornbread Crisps – I used both Jalapeño and Original
  • 6 ears grilled corn
  • 1 10.5 ounce can black beans
  • 1-1/2 cups red, orange, yellow and green peppers, chopped
  • 1/4 cup red onion, chopped fine
  • 2 plum tomato, chopped
  • 6 strips bacon, cooked and crumbled
  • 2 cups shredded cheddar cheese
  • 2 cups ranch dressing
  • chopped parsley optional


  • First, remove the corn from the cob and let cool completely.
  • Gently break up the cornbread crisps into smaller pieces and place into a large mixing bowl.
  • Next, add in the peppers, onions, black beans, corn, tomatoes and half of the bacon.
  • Then, mix in the ranch dressing and cheese.
  • Cover and refrigerate for 1 hour so the flavors have a chance to meld.
  • Just before serving, garnish with the remaining bacon (and parsley if desired.
  • Taste for seasoning to your preference and add salt and pepper if desired.


Calories: 3235kcal | Carbohydrates: 35g | Protein: 61g | Fat: 321g | Saturated Fat: 86g | Cholesterol: 395mg | Sodium: 6654mg | Potassium: 519mg | Fiber: 3g | Sugar: 12g | Vitamin A: 2445IU | Vitamin C: 16.3mg | Calcium: 1778mg | Iron: 4.5mg