Sometime back, after posting on Facebook that I had made this Texas Summertime Cornbread Salad, I had several request for the recipe. I have made this recipe with different variations, but this is the one I created for my family. It makes a large salad which is great for family gatherings, and with this being the last weekend of the summer, I had to make it. It seems like that I only make it in the spring and summer, but it is a great salad to make any time.
I make a 9-inch skillet of cornbread and use half of it in the salad and eat the rest with butter, yum! Some people like a lot of cornbread in their salad and some not so much. You decide how much to put in your salad
Texas Summertime Cornbread Salad
1 (9" skillet) cornbread cubed
2 small heads romaine lettuce, chopped
2 large tomatoes chopped
1 (15.5-ounce) can red beans, rinsed and drained (pinto beans)
1 (15.5-ounce) can sweet corn drained
1 (8-ounce) package shredded cheddar cheese
1 medium purple onion diced
8 ounces Bacon Ranch Dressing
4 green onions thinly sliced (optional)
Layer a large bowl with half each of cubed cornbread, lettuce, and next five ingredients; spoon half of dressing evenly over top. Repeat layers with remaining ingredients and dressing. Garnish with green onions is optional. Cover and chill at least 2 hours. Before serving toss gently or serve layered.