Do you remember the cornbread salads from twenty years ago? Cornbread layered with tomatoes, pinto beans, peppers, and onions, salsa, and usually Ranch dressing. My cousin could make one that always had you going back for seconds!
Recipes are like clothing styles. Of course, there are classics that will always be around. However, the most popular recipe today will most likely not be the popular recipe ten or fifteen years from now.
This recipe for Southern Cornbread Salad is amazing! With family reunions, cookouts, and picnics in season, this is a great salad recipe to go into the summer months with. This version of a cornbread salad is completely different. This salad is full or light and fresh flavors. Very much like an Italian Panzanella salad, but made with Southern cornbread rather than Italian bread.
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.
- ½ to 1 pan cornbread (any recipe, preferably 1 to 2 days old)
- 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
- 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.
- In a small bowl, whisk together olive oil, vinegar, salt and pepper, set aside.
- Add toasted cornbread to a salad bowl. Add black beans, bell peppers, tomatoes, scallions, and basil to the salad bowl. Toss gently.
- Pour the vinaigrette over the salad and toss to combine well. Serve immediately.