Cornbread Salad Recipe

Name: Cornbread Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups roughly crumbled day-old cornbread; 3 tablespoons red wine vinegar; 1 teaspoon grainy mustard, such as creole; ⅓ cup olive oil; 1 (15 ounce) can black beans, rinsed, drained; 4 slices crisply cooked bacon, crumbled; 2 ripe tomatoes, diced; 2 ripe avocados, peeled, seeded, diced; 1 small thinly sliced red onion; 1 small thinly sliced cucumber; ¼ cup chopped cilantro; 1 teaspoon salt; fresh ground pepper

Servings: persons

6 cups roughly crumbled day-old cornbread
3 tablespoons red wine vinegar
1 teaspoon grainy mustard, such as creole
⅓ cup olive oil
1 (15 ounce) can black beans, rinsed, drained
4 slices crisply cooked bacon, crumbled
2 ripe tomatoes, diced
2 ripe avocados, peeled, seeded, diced
1 small thinly sliced red onion
1 small thinly sliced cucumber
¼ cup chopped cilantro
1 teaspoon salt
fresh ground pepper

1
Heat oven to 400 degrees.
2
Place crumbled corn bread on a greased baking sheet; bake until crunchy, about 7 minutes.
3
Whisk together vinegar and mustard.
4
Whisk in olive oil; set aside.
5
Place cornbread in large bowl.
6
Add black beans, bacon, tomatoes, avocados, onion, cucumber and cilantro; toss to combine.
7
Season with salt and pepper to taste.
8
Pour reserved dressing over salad ingredients.
9
Toss completely to coat.
10
Let stand 5 minutes before serving.

705

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 cups roughly crumbled day-old cornbread, 3 tablespoons red wine vinegar, 1 teaspoon grainy mustard, such as creole, ⅓ cup olive oil, and more.

Yes, Cornbread Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Cornbread Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions