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CORNBREAD SALAD
  • 3 cups stale cornbread, 1/2 inch dice
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced yellow bell pepper
  • 1/4 cup finely diced red onion
  • 1/4 cup finely sliced green onion
  • 2 cloves garlic, finely chopped
  • 1/4 cup rice wine vinegar
  • 1/3 cup extra virgin olive oil
  • 1-2 Pureed canned chipotle peppers
  • 1 tablespoon honey
  • 1/4 cup coarsely chopped cilantro
  • Kosher Salt and freshly ground pepper
    1. Preheat oven to 350 degrees F. Spread cornbread in an even layer on a baking sheet and bake for 20 minutes, or until crispy. Place the cornbread in a large bowl and add the peppers, onions and garlic. Mixtogether the vinaigrette ingredients, add to the cornbread mixture and toss to combine.

     
     

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