Southern Skillet Cornbread and Bean Salad Delight

Ingredients

- 6 cornbread muffins, cubed
- 1 large onion, finely chopped
- 1 green pepper, diced
- 1 can (15 oz) dark red kidney beans, drained and rinsed
- 6 slices bacon, cooked and crumbled
- 1 cup fresh corn kernels
- 1 medium cucumber, diced
- 2 medium tomatoes, diced
- 1 cup shredded cheese (cheddar or your preference)
- 1/2 cup mayonnaise
- 1/2 cup ranch dressing
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/2 cup olives, sliced
- 4 boiled eggs, chopped
- 1 tablespoon mixed spices (e.g., paprika, garlic powder, cumin)

Instructions

1. Prepare Ingredients
Cut the cornbread muffins into small cubes. Finely chop the onion, dice the green pepper and tomatoes, and slice the cucumber. Drain and rinse the kidney beans. Boil and peel 4 eggs, then chop them.

2. Cook Bacon
In a skillet over medium heat, cook the bacon slices until crispy. Approximately 8–10 minutes. Transfer to a paper-towel-lined plate to cool, then crumble into pieces.

3. Sauté Vegetables
Use the same skillet with the bacon drippings, add the chopped onion, diced green pepper, and corn kernels. Sauté for about 5–7 minutes or until onion is translucent and corn is slightly charred. Remove from heat and set aside to cool slightly.

4. Prepare Dressing
In a mixing bowl, combine mayonnaise, ranch dressing, black pepper, salt, and cayenne pepper. Stir until well blended.

5. Assemble the Salad
In a large serving bowl, layer in the following order: cubed cornbread muffins, kidney beans, sautéed vegetables (onion, pepper, corn), diced cucumber, tomatoes, and crumbled bacon. Sprinkle the shredded cheese over the top.

6. Add Dressing
Pour the prepared dressing evenly over the layered ingredients in the bowl. Use a spatula to gently mix, ensuring even coverage without breaking the cornbread cubes too much.

7. Garnish
Sprinkle sliced olives and chopped boiled eggs on the top. Add mixed spices for extra flavor and color.

8. Chill and Serve
For best flavor, cover and refrigerate the salad for at least 1 hour before serving. This allows the flavors to meld together perfectly.

Preparation & Cooking Times

- Preparation Time: PT20M
20 minutes
- Cooking Time: PT15M
15 minutes

Total Time

- PT35M
35 minutes

Type of Dish

- Lunch

Keywords

- Cornbread salad
- Bean salad
- Southern salad
- Skillet recipe
- Gourmet lunch
- Easy summer salad
- Chilled salad
- Bacon salad
- Vegetable salad
- Homemade dressing

Recipe Yield

- Feeds 4 adults

Calories

- Total Calories: 2500

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