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.

No additional tips available.

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

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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.

Cornbread Salad

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