Description
A hearty Southwestern salad blending toasted cornbread, pinto beans, fresh vegetables, and smoky ranch dressing. The mix of crispy, creamy, and tangy textures makes it a versatile, crowd-pleasing meal for any occasion.
Ingredients
2 cups crumbled cornbread
1 15-oz can pinto beans, drained
1 cup whole corn kernels
1 cup diced tomatoes
1 cup chopped red bell pepper
1 cup shredded cheddar cheese
1/2 cup diced halal bacon
1/2 cup ranch dressing (plain or chipotle-flavored)
1 tsp olive oil
1 tbsp lime juice
Instructions
Preheat oven to 350°F (180°C)
Cube cornbread into 1/2″ pieces. Toss with 1 tsp olive oil and toast in the oven for 5 minutes
Roast red bell pepper until charred, then chop
In a large bowl, mix pinto beans, corn, tomatoes, and roasted peppers
Stir in halal bacon and shredded cheddar cheese
Add chopped lime juice to tomatoes for extra zest
Toss salad with ranch dressing just before serving
Notes
Toast cornbread until golden to ensure a crisp texture
Use room-temperature ranch dressing to prevent sogginess
Replace pinto beans with black beans if desired
Swap cheddar cheese for pepper jack to add heat
Roast bell peppers on a baking sheet for 10-12 minutes, rotating for even char
- Prep Time: 30
- Cook Time: 20
- Category: Salad
- Method: Baking
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 cup salad
- Calories: 240
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 3g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 15mg