As you know, one of my goals in life is making fun vegetableless salads.

Black Bean + Cornbread Panzanella Salad I howsweeteats.com

Or at least – salads with the least amount of vegetables possible. This guarantees that I will actually… eat them. The salads. Not the vegetables.

I guess that is sort of beyond the point then, huh? Whatevah. Not proud but… it’s the deal.

Black Bean + Cornbread Panzanella Salad I howsweeteats.com

Right now I am stuck in the middle of a mexican/texmex food love affair. Then again… when am I not? I actually made this salad a few weeks ago (hence the jalepeno margs) after I got a bit overzealous with the cornbread (four batches in three days… what what) and needed to do SOMETHING with it besides just eat it. I love all sorts of panzanella salads and as usual, trashed one up a bit. Surprise surprise. What? It still has bread. And tomatoes.

Just let me be.

Black Bean + Cornbread Panzanella Salad I howsweeteats.com

I sort of threw it together on a whim, what with the leftover cornbread, some extra copycat chipotle corn salsa and more of the chile lime vinaigrette that I used on last month’s tequila fajita steak salad. No no, it wasn’t a month old. Worry not. I made more.

The fact is though that this salad really got no lovin’ at all as it was mostly comprised of a miss mash of leftovers dying in my fridge and things that I didn’t want to have to deal with anymore. I loved it so much though.

…even I did have a few lettuce leaves with my cornbread croutons.

Black Bean + Cornbread Panzanella Salad I howsweeteats.com

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Black Bean + Cornbread Panzanella Salad

Yield: serves 2-4

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

Directions:

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.

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

Black Bean + Cornbread Panzanella Salad I howsweeteats.com

I think it’s the margaritas that make it… so do that too.

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88 Responses to “Black Bean + Cornbread Panzanella Salad.”

  1. #
    1
    Averie @ Averie Cooks — March 7, 2013 @ 8:18 am

    I want that chile lime vinaigrette on everything! It sounds delish! And I love the chunky bread cubes and corn and the margarita, of course!

    Reply

  2. #
    2
    Jennifer @ Peanut Butter and Peppers — March 7, 2013 @ 8:21 am

    This is my kind of salad! I love everything about it!!

    Reply

  3. #
    3
    Katrina @ Warm Vanilla Sugar — March 7, 2013 @ 8:29 am

    I am sooo into this! Yum!

    Reply

  4. #
    4
    Angela @ Eat Spin Run Repeat — March 7, 2013 @ 8:36 am

    I’m with you on that Mexican/texmex kick! I don’t even know how many cans of chipotles in adobo sauce I’ve gone through in the past month. Love how bright and vibrant these photos are!

    Reply

  5. #
    5
    Simply Life — March 7, 2013 @ 9:01 am

    Oh I can see why you would love this salad!

    Reply

  6. #
    6
    Liz @ Tip Top Shape — March 7, 2013 @ 9:01 am

    This looks fantastic!!!

    Reply

  7. #
    7
    Erin | The Law Student's Wife — March 7, 2013 @ 9:07 am

    I adore cornbread, but have never used it panzanella-style. I think I could eat those cornbread croutons-and Chipotle’s corn salsa-on everything, include for breakfast!

    Reply

  8. #
    8
    Kim@hungryhealthygirl — March 7, 2013 @ 9:10 am

    This salad is beeeeeaaautiful!! Will totally be recreating it. The dressing sounds really great too!

    Reply

  9. #
    9
    Drew @ Catfish & Caviar — March 7, 2013 @ 9:29 am

    Always looking for some great salad recipes! This one sounds fab!

    Reply

  10. #
    10
    Cookin Canuck — March 7, 2013 @ 9:31 am

    I really want to sit down at that table, with that gorgeous salad and those evil jalapeno margs. Heaven!

    Reply

  11. #
    11
    Julia — March 7, 2013 @ 9:36 am

    This looks delicious! I need to try this sometime.

    Reply

  12. #
    12
    Kaitlin @4loveofcarrots — March 7, 2013 @ 10:19 am

    I need to have this salad with a side pitcher of mojito’s!! Yum this is like the perfect summer meal. Or the perfect I’ll pretend its summer meal even though is raining/snowing.

    Reply

  13. #
    13
    Meagan @ A Zesty Bite — March 7, 2013 @ 10:24 am

    Since Mexican food is my favorite I am hoping that you stay in this mood for a LONG TIME! Bring it on Jessica!

    Reply

  14. #
    14
    Ashley — March 7, 2013 @ 10:29 am

    CORNBREAD!!!!!!! I’m not sure what I like more…French toast or cornbread. Probably the later. Making this and eating with more cornbread on the side.

    Reply

  15. #
    15
    Bev @ Bev Cooks — March 7, 2013 @ 10:36 am

    Looooook at thiiiiiiiiis oh my face is numb.

    Reply

  16. #
    16
    joelle (on a pink typewriter) — March 7, 2013 @ 10:38 am

    I think it’s a little embarassing that I’m Italian and have never tried panzanella before. What’s not to like about this?!

    Reply

  17. #
    17
    Amanda @ Food, Fitness, Faith — March 7, 2013 @ 10:50 am

    Oh this looks delicious! How did you manage to get the cornbread to crisp up all nicely and not fall apart? Whenever I try to cut up my recipe into smaller chunks it just crumbles. Any advice?!

    Reply

    • Jessica — March 7th, 2013 @ 11:29 am

      it might have helped that this cornbread was totally cooled and even a few hours old? but i usually cut ours into bigger squares and it works – i think you just need to use a really sharp knife!

      Reply

  18. #
    18
    Carly @ Snack Therapy — March 7, 2013 @ 10:53 am

    Just so you know, anything in a “salad” automatically becomes healthy.

    Reply

  19. #
    19
    Morgan — March 7, 2013 @ 11:11 am

    This dish is pretty genius! I am always so impressed with how you can take an expected classic and completely transform it into something new. Thanks for sharing :)

    Reply

  20. #
    20
    MB — March 7, 2013 @ 11:14 am

    Your photography is so beautiful. Looks yummy!

    Reply

  21. #
    21
    Mamie — March 7, 2013 @ 11:20 am

    This is spring break wrapped into a meal!! I’ll be right over. :)

    Reply

  22. #
    22
    Little Kitchie — March 7, 2013 @ 11:22 am

    Panzanella is the best kind of salad! I’ve never thought of using cornbread in one, but it makes so much sense. Sounds DELICIOUS!

    Reply

  23. #
    23
    Amy @ What Jew Wanna Eat — March 7, 2013 @ 11:37 am

    I love panzanella! It’s essentially a sandwich, but healthy since we can call it a salad!

    Reply

  24. #
    24
    Kelly — March 7, 2013 @ 11:39 am

    Loooooks so so good! Cornbread! YUM!

    Reply

  25. #
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    bridget {bake at 350} — March 7, 2013 @ 11:40 am

    I think that should be a rule….if you’re going to eat a salad, a margarita is mandatory.

    Reply

    • Tieghan — March 8th, 2013 @ 12:03 am

      OMG, I agree!

      Reply

  26. #
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    Carrie @ Kiss My Whisk — March 7, 2013 @ 11:52 am

    You make my kind of salads! Of course have a margarita, the salad totally offsets the calories!

    Reply

  27. #
    27
    Jesse — March 7, 2013 @ 11:53 am

    um yum! this is all my favorite things in one bowl. can i make one suggested addition? queso fresco. life changing.

    Reply

  28. #
    28
    Maria Tadic — March 7, 2013 @ 12:04 pm

    This looks so good! What a great idea! I definitely wanna try this! Did you find that the cornbread broke up a bit after you mixed it in with the salad? I know it can be really delicate.

    Reply

  29. #
    29
    Heather (Heather's Dish) — March 7, 2013 @ 12:24 pm

    I just want it all. All of the salad. And all of the jalapeno margs :)

    Reply

  30. #
    30
    Marcie @ Flavor the Moments — March 7, 2013 @ 12:38 pm

    I love panzanella salads and cornbread, so combining the two makes perfect sense, doesn’t it? The chile lime vinaigrette sounds terrific too. I’d definitely need a margarita on the side!

    Reply

  31. #
    31
    Kacy — March 7, 2013 @ 12:57 pm

    I’m obsessed with panzanella salads – one of my favorite food textures ever is chewy bread with salad. This sounds fabulous!

    Reply

  32. #
    32
    Holiday Baker Man — March 7, 2013 @ 1:00 pm

    A great twist!

    Reply

  33. #
    33
    Larry — March 7, 2013 @ 1:08 pm

    Ummmm, I am a lover of salads (no judgement) and this one makes me wanna OD on deliciousness.

    Reply

  34. #
    34
    Ashley @ Wishes and Dishes — March 7, 2013 @ 1:38 pm

    I”ve never had a panzanella salad before but I can see why you love this one!

    Reply

  35. #
    35
    Jess — March 7, 2013 @ 1:55 pm

    Great pictures as always- that looks like it would pair really well with a giant margarita!

    Some Snapshots Blog
    Jess

    Reply

  36. #
    36
    Kristen P. — March 7, 2013 @ 2:29 pm

    Just had to share this with you since you share a love of Connie Britton! :)
    http://www.buzzfeed.com/kdries/16-reasons-why-everyone-loves-connie-britton

    Reply

    • Jessica — March 7th, 2013 @ 2:35 pm

      omg!

      Reply

  37. #
    37
    April @BarbellsandBellinis — March 7, 2013 @ 2:33 pm

    Between your margaritas and Mexican pics the other night on Instagram and this mouthwatering post, I am now officially craving Mexican food. It goes without saying I need a margarita. And you might as well throw in some of that cornbread.

    Reply

  38. #
    38
    Jenna @ www.sensationallyseasonal.com — March 7, 2013 @ 3:14 pm

    Wow! This looks awesome!! Will definitely try it sometime!

    Reply

  39. #
    39
    Nicole @ youngbrokeandhungry — March 7, 2013 @ 3:45 pm

    Salad that has carbs on it?! Count me in.

    Reply

  40. #
    40
    Katie — March 7, 2013 @ 5:25 pm

    Cornbread in my salad. You’ve done it.

    Reply

  41. #
    41
    Jennie B — March 7, 2013 @ 6:56 pm

    These pictures are absolutely beautiful!! Wow!!!

    Reply

  42. #
    42
    Ruby @ The Ruby Red Apron — March 7, 2013 @ 9:52 pm

    What an awesome looking salad… love the addition of cornbread!

    Reply

  43. #
    43
    Amelia — March 7, 2013 @ 10:01 pm

    Oh my freakin delicious! This looks incredible, especially with a margarita. So fresh, vibrant and full of color and flavor!! I would love it topped with some local Charleston shrimp too. :) Keep the deliciousness coming!

    Wondering what your plans are for the weekend….can’t wait to see your instagram eats so I can drool. ;)

    Reply

  44. #
    44
    Abbe@This is How I Cook — March 7, 2013 @ 11:40 pm

    Love panzanella salad of any kind. i did one a while back with farro. it was good, too! And I love grilling the vegies and the bread. And your chili lime dressing. Killer!

    Reply

  45. #
    45
    Rebecca @ Pavlova's Dog — March 8, 2013 @ 7:31 am

    Um, I think this completes me.

    Reply

  46. #
    46
    Elisa @ Insalata di Sillabe — March 8, 2013 @ 7:33 am

    Looks absolutely delicious! I’m a big salad-lover so you can be sure I’ll be trying this variation of the classic panzanella salad!
    Thanks for sharing :)

    Have a great weekend!
    xo, Elisa

    Reply

  47. #
    47
    Barb | Creative Culinary — March 8, 2013 @ 10:53 am

    Totally love panzanella salads. Even more love Tex Mex. Perfect marriage.

    Reply

  48. #
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    Katie@cozydelicious — March 8, 2013 @ 1:36 pm

    Such a great use for leftover cornbread!

    Reply

  49. #
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    sandra — March 8, 2013 @ 2:02 pm

    fabulous. I have some leftover cornbread I had no idea what to do with and this looks really great – springtime fresh. Just the thing to bring some sunshine into our snow filled day today!

    Reply

  50. #
    50
    sandra — March 8, 2013 @ 4:42 pm

    how do you make your margarita?

    Reply

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