Southern Cornbread Salad
 
 
Author:
Ingredients
  • ½ to 1 pan cornbread (any recipe, preferably 1 to 2 days old)
  • DRESSING:
  • 6 tbsp. olive oil
  • 2 tbsp. red wine vinegar
  • 1 tsp. salt
  • 1 tsp. freshly ground black pepper
  • SALAD INGREDIENTS:
  • 2 cans black beans, rinsed and drained
  • 1 or 2 red bell peppers, diced
  • 2 c. cherry tomatoes, quartered (or 2 lg. tomatoes, chopped
  • ½ c. thinly sliced scallions (white and green parts)
  • ¼ c. chopped fresh basil
Instructions
  1. Cube cornbread and place on a baking sheet. Toast in oven, turning to toast all sides of bread. Remove from oven and set aside to cool.
  2. In a small bowl, whisk together olive oil, vinegar, salt and pepper, set aside.
  3. Add toasted cornbread to a salad bowl. Add black beans, bell peppers, tomatoes, scallions, and basil to the salad bowl. Toss gently.
  4. Pour the vinaigrette over the salad and toss to combine well. Serve immediately.
Notes
If you are taking the salad to another location, take the vegetables in the salad bowl. Take the toasted cornbread in a ziplock bag, and the vinaigrette in a separate container. Combine just before serving.
Recipe by Not Just Sunday Dinner at https://notjustsundaydinner.com/southern-cornbread-salad/