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Jalapeño Cornbread Salad

Delicious and hearty salad with cornbread and vegetables.
Course Salad
Cuisine American
Keyword cornbread salad, make~ahead salad, Southern salad, summer salad, vegetable salad
Prep Time 1 hour
Cook Time 30 minutes
Total Time 2 hours
Servings 12 servings

Equipment

Ingredients

  • 1 recipe Jalapeño Cornbread Salad crumbled
  • 1 large red onion julienned
  • 1 large poblano pepper seeded and julienned
  • 1 large red bell pepper seeded and julienned
  • 1 large yellow bell pepper seeded and julienned
  • 5 small ripe avocados diced
  • 1/4 cup lime juice freshly squeezed
  • 1/3 cup chopped cilantro leaves only
  • 2 cups fresh or frozen corn kernels
  • 1/3 pound cheddar cheese grated
  • 1/3 pound jalapeño cheese grated
  • 1 large mango seeded and julienned
  • 2 pounds bacon cooked, drained and crumbled
  • For the Dressing:
  • 2 cups mayonnaise
  • 1 cup buttermilk
  • 1 cup apple cider vinegar
  • 1/2 cup granulated sugar
  • 1 1/2 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/3 cup cilantro leaves chopped
  • 2 cloves garlic peeled and minced

Instructions

  • For the Dressing: Combine the mayonnaise and remaining ingredients in a deep bowl and whisk until smooth. Set aside for 1 hour while preparing the rest of the salad.
  • Toss all the julienned vegetables with about half the dressing and set aside.
  • Toss the avocado with the lime juice, 1/4 cup of the cilantro, some salt and pepper, and set aside.
  • Sauté the corn kernels in a small amount of butter with one clove of the butter and season with salt and pepper. Set aside.
  • Toss 1/2 the remaining dressing with the cornbread right before assembling the salad.
  • In a large serving bowl, layer the soaked cornbread with the bacon, cheeses, avocado mixture, and vegetables. Toss gently to combine. Add more dressing as needed.