With this tasty and creative cornbread salad, you can get all your servings of garden-fresh vegetables in one hearty and delicious place! Plus, since this recipe is packed with Randall Pinto Beans, you’ll also be filling up on plenty of healthy protein and fiber. Pair this salad with any main course you’d normally eat with cornbread for a fresh take on an old classic.
• 1 package of (8-1/2 oz) cornbread/muffin mix
• 1 cup of mayonnaise
• 1/2 cup of sweet or dill pickle relish
• 4 cups of Randall Pinto Beans, drained
• 4 medium tomatoes, chopped
• 1 medium green pepper, chopped
• 1 medium onion, chopped
• 10 bacon strips, cooked and crumbled
Preheat oven to 400° F. Prepare the cornbread batter according to the package directions. Pour into a greased 8-inch square baking pan. Bake until a toothpick inserted in the center comes out clean. Cool completely in the pan on a wire rack.
Coarsely crumble the cornbread into a large bowl. In a small bowl, mix the mayonnaise and relish.
In a 3-quart trifle bowl or glass bowl, layer a third of the cornbread and half of each of the following: Randall Pinto Beans, tomatoes, pepper, onion, bacon, and mayonnaise mixture. Repeat layers. Top with remaining cornbread. Refrigerate, covered, 2-4 hours before serving.
Recipe inspired by and picture courtesy of tasteofhome.com.
One 48 oz jar of Randall Pinto Beans yields 4.5 cups of beans and 1.5 cups of liquid. Since this recipe calls for 4 cups of beans, you will pretty much use up the jar (with a little left over to toss on a salad or into a soup, of course). But, just in case you have another 48-ounce jar of Randall Pinto Beans, you could make some delicious brownies!