Cornbread Salad

Discover a new way to enjoy a Southern classic with this kidney-friendly Cornbread Salad. Perfectly tailored for those managing Chronic Kidney Disease (CKD), this recipe brings together the comforting flavors of cornbread, fresh vegetables, and a tangy dressing, all while keeping sodium and potassium levels in check. Whether you're looking for a satisfying side dish or a light main course, this Cornbread Salad offers a delicious and nutritious option that won't compromise your dietary needs. Enjoy the familiar taste of home while supporting your kidney health!

People love this Cornbread Salad recipe because it combines the hearty, comforting taste of homemade cornbread with the fresh crunch of garden vegetables, creating a satisfying dish that's both nostalgic and refreshing. The tangy dressing ties it all together, adding a burst of flavor that makes each bite irresistible.

You may also find that you enjoy this Zucchini Pasta Salad or this Stone Fruit Salad!

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IngredientsLow sodium cornbread serves as the flavorful base, adding a touch of Southern comfort to the dish.Low sodium pinto beans bring in a creamy texture and plant-based protein, complementing the cornbread.Frozen corn adds a natural sweetness and a bit of crunch, enhancing the salad's texture.Low sodium bacon provides a smoky, savory element that elevates the overall flavor profile.Sharp cheddar cheese offers a rich, tangy taste that pairs perfectly with the other ingredients.Jalapeño pepper adds a mild heat and a hint of spice, giving the salad a little kick.Green peppers contribute a fresh, crisp bite that contrasts nicely with the cornbread.Celery adds a refreshing crunch, balancing out the richer ingredients in the salad.Onion imparts a subtle sharpness, rounding out the flavors with a touch of savory depth.Lime juice brings a bright, citrusy tang that cuts through the richness and ties the ingredients together.Olive oil mayonnaise provides a creamy texture while keeping the salad light and kidney-friendly.Reduced fat sour cream adds a smooth, tangy element that blends seamlessly with the mayonnaise.Ranch dressing seasoning infuses the salad with a classic, herby flavor, making each bite deliciously satisfying.

See recipe card for quantities.

Instructions

Creating this Cornbread Salad is as easy as it is delicious. Follow these simple steps to combine fresh, kidney-friendly ingredients into a flavorful dish that's sure to become a new favorite. Whether you're preparing it for a family meal or a special occasion, this salad comes together quickly and effortlessly, bringing a touch of Southern comfort to your table. Let's get started!

1. Make cornbread ahead of time. Let it cool and cut into 1 inch pieces and place in a large bowl.

2. Add the pinto beans, corn, bacon, cheddar, jalapeno pepper, green pepper, celery and onion to the bowl with cornbread.

3. Mix everything together gently.

4. Pour the dressing over the salad ingredients and gently mix until fully combined.

5. Cover and refrigerate for at least 2 hours until ready to serve.

4. In a smaller bowl, mix together the mayo, sour cream, lime juice and ranch seasoning. Whisk together until combined.

Hint: To add an extra layer of flavor and texture, lightly toast the cornbread pieces in the oven before mixing them with the salad ingredients. This will give the cornbread a delightful crunch that complements the creamy dressing.

Substitutions

If you need to make adjustments to this recipe, there are several easy substitutions that maintain the dish's delicious flavor while accommodating your dietary needs.

Greek yogurt can be used instead of sour cream for a lower-fat, protein-packed option.Mild bell peppers can substitute for jalapeño peppers if you prefer a milder, less spicy salad.

These substitutions allow you to customize the recipe to your taste while keeping it kidney-friendly and just as satisfying.

Variations

If you're looking to put your own spin on this Cornbread Salad, there are several variations you can try to make it uniquely yours.

Southwestern Style - Add diced avocado and a sprinkle of cumin for a Southwestern twist that enhances the salad's creamy and smoky flavors.BBQ Flavor - Mix in a few tablespoons of low-sodium barbecue sauce with the dressing for a sweet and tangy kick that complements the cornbread and bacon.Vegetarian Version - Omit the bacon and add more veggies, such as chopped tomatoes and cucumbers, for a fresh, plant-based take on this classic dish.

Feel free to experiment with these variations to suit your personal taste or dietary preferences, making this Cornbread Salad your own.

Storage

Fridge Storage - Cover the Cornbread Salad tightly with plastic wrap or store it in an airtight container, and refrigerate for up to 2-3 days. For the best texture, consider keeping the dressing separate and adding it just before serving.

Freezer Storage - To freeze, store the cornbread and vegetables in separate airtight containers for up to 1 month. The dressing should be prepared fresh, so add it after thawing the salad ingredients. Thaw the cornbread and vegetables in the fridge overnight before assembling the salad.

Top Tip

For the best flavor and texture, prepare the cornbread a day ahead and let it cool completely before cutting it into pieces. This allows the cornbread to firm up, making it less likely to crumble when mixed with the other ingredients.

Other Kidney Friendly Side Dishes

Looking for other recipes like this? Try these:

Zucchini Pesto PastaRoasted Zucchini and CarrotsSkillet CornAsparagus Pasta RecipeMore Kidney Friendly Salads

These are my favorite dishes to serve with recipe for cornbread salad:

Cornbread SaladNectarine SaladStone Fruit SaladZucchini Pasta Salad

If you tried this Recipe or any other recipe on my website, please please leave a star rating and let me know how it goes in the comments below. I love hearing from you!

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Discover a delicious Cornbread Salad for those with CKD! Low-sodium and packed with flavor, it's a perfect, kidney-friendly meal. Easy to make and enjoy!

Author: Mathea Ford, MBA, RDN, LD Prep Time: 30 Cook Time: 15 Total Time: 45 minutes Yield: 12 servings Category: Salads Method: Stovetop Cuisine: American Diet: Low Salt Ingredients 3 cups (½ pan) of low sodium cornbread15 ounce can low sodium pinto beans, drained and rinsed1 cup frozen corn, warmed to room temperature3 slices low sodium bacon, cooked and crumbled½ cup sharp cheddar shredded¼ cup (about 1 diced) jalepeno pepper½ cup diced green peppers¼ cup diced celery½ cup diced onion6 tbsp lime juice1 cup olive oil mayonaise1 cup sour cream, reduced fat2 TBSP Ranch dressing seasoning

Cook Mode Prevent your screen from going dark Instructions Make cornbread ahead of time. Let it cool and cut into 1 inch pieces and place in a large bowl.Add the pinto beans, corn, bacon, cheddar, jalapeno pepper, green pepper, celery and onion to the bowl with cornbread. Mix gently.In a smaller bowl, mix together the mayo, sour cream, lime juice and ranch seasoning. Whisk together until combined.Pour the dressing over the salad ingredients and gently mix until fully combined.Cover and refrigerate for at least 2 hours until ready to serve. (function(){ window.addEventListener( 'message', function( event ){ if ( ( 'https://nutrifox.com' !== event.origin && 'https://nutrifox.test' !== event.origin ) || typeof event.data !== 'string' ) { return; } var payload = JSON.parse( event.data ); switch ( payload.event ) { case 'setHeight': var iframe = document.getElementById( 'nutrifox-label-' + payload.recipeId ); iframe.style.height = payload.height + 'px'; break; } } );}()); Did you make this recipe?

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