Black Bean + Cornbread Panzanella Salad
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
Instructions
- 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.
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