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Cornbread Salad

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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!

Ingredients

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  • 3 cups (1/2 pan) of low sodium cornbread
  • 15 ounce can low sodium pinto beans, drained and rinsed
  • 1 cup frozen corn, warmed to room temperature
  • 3 slices low sodium bacon, cooked and crumbled
  • 1/2 cup sharp cheddar shredded
  • 1/4 cup (about 1 diced) jalepeno pepper
  • 1/2 cup diced green peppers
  • 1/4 cup diced celery
  • 1/2 cup diced onion
  • 6 tbsp lime juice
  • 1 cup olive oil mayonaise
  • 1 cup sour cream, reduced fat
  • 2 TBSP Ranch dressing seasoning

Instructions

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

Find it online: https://www.renaldiethq.com/cornbread-salad/

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