Black Bean + Cornbread Panzanella Salad.

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

Black Bean + Cornbread Panzanella Salad I

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

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

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

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Yield: 2 to 4
Black Bean + Cornbread Panzanella Salad
  • 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
  1. 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.
  2. 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
  1. Combine all ingredients in a mason jar, shaker bottle or large bowl and shake/whisk until combined.

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Black Bean + Cornbread Panzanella Salad I

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