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5.0 from 6 votes

Black Bean + Cornbread Panzanella Salad

Enjoy something delicious and satisfying with this easy-to-make recipe.

Servings: 2 to 4
Course: Salad
Cuisine: American

Ingredients

  • 1 batch of cornbread cut into cubes
  • 12 ounces of baby romaine lettuce
  • 1 cup of black beans
  • 1 cup of copycat chipotle corn salsa
  • 1 avocado, cubed
  • 1 pint of grape tomatoes, halved
  • salt + pepper
chile lime vinaigrette
  • 2 tablespoons olive oil
  • 1 tablespoons rice vinegar
  • 1/2 tablespoon red pepper or chile oil
  • 2 teaspoons honey
  • the juice of 2 limes
  • a pinch of salt + pepper

Instructions

    Cup of Yum
  1. 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.
  2. 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
  1. Combine all ingredients in a mason jar, shaker bottle or large bowl and shake/whisk until combined.