Black Bean + Cornbread Panzanella Salad
User Reviews
5
4 reviews
Excellent
Black Bean + Cornbread Panzanella Salad
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
- 1 cornbread cut into cubes, batch
- 12 ounces Baby Romaine Lettuce
- 1 cup black beans
- 1 cup chipotle corn salsa copycat
- 1 avocado cubed
- 1 pint grape tomato halved
- salt
- black pepper
chile lime vinaigrette
- 2 tablespoons olive oil
- 1 tablespoons rice vinegar
- 1/2 tablespoon red pepper or chile oil
- 2 teaspoons honey
- lime juice juice of 2 limes
- salt a pinch
- black pepper a pinch
Instructions
- Preheat oven to 425 degrees F. Spread cornbread cubes on a baking sheet. Bake for 6-7 minutes, toss, then bake for 6-8 minutes more, until golden and toasted. Set aside.
- While the cornbread is toasting, combine lettuce, tomatoes, black beans, avocado, corn salsa and cilantro in a large bowl. Season with a bit of salt and pepper and toss well to combine. Add in the cornbread croutons and toss again. Serve with chili lime vinaigrette!
chile lime vinaigrette
- Combine all ingredients in a mason jar, shaker bottle or large bowl and shake/whisk until combined.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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