Description
Cornbread Salad is a vibrant, refreshing dish that perfectly marries the sweetness of cornbread with colorful, crunchy vegetables. Ideal for summer gatherings or as a light meal, this easy-to-make salad features a zesty dressing that enhances every bite. With its delightful textures and flavors, it’s sure to become a favorite at your table.
Ingredients
Scale
- 4 cups crumbled cornbread (about 1 medium loaf)
- 1 cup cherry tomatoes, halved
- 1 cup bell peppers (mixed colors), diced
- 1 cup cucumber, diced
- ½ cup red onion, thinly sliced
- ¼ cup fresh cilantro, chopped
- ¼ cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Prepare the Cornbread: If using homemade cornbread, bake according to your recipe. Let it cool completely before crumbling into bite-sized pieces.
- Chop the Vegetables: While the cornbread cools, wash and chop cherry tomatoes, bell peppers, cucumber, and red onion. Combine in a large mixing bowl.
- Crumble the Cornbread: Once cooled, crumble the cornbread over the chopped vegetables in the mixing bowl.
- Whisk Dressing: In a small bowl, whisk together olive oil and balsamic vinegar. Season with salt and pepper to taste.
- Combine Ingredients: Pour the dressing over the salad mixture and gently toss until everything is evenly coated.
- Chill: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Mixing/Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 270
- Sugar: 4g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg