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Black Bean + Cornbread Panzanella Salad

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  • 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


  • 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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