Cornbread Salad

Name: Cornbread Salad
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Yield: 6 serving(s)
Ingredients: 6 cups roughly crumbled day-old cornbread; 3 tablespoons red wine vinegar; 1 teaspoon grainy mustard, such as creole; 1/3 cup olive oil; 1 (15 ounce) can black beans, rinsed, drained; 4 slices crisply cooked bacon, crumbled; 2 ripe tomatoes, diced; 2 ripe avocados, peeled, seeded, diced; 1 small thinly sliced red onion; 1 small thinly sliced cucumber; 1/4 cup chopped cilantro; 1 teaspoon salt; fresh ground pepper

Submitted by Chicagopm

"This recipe was in the local newspaper. I haven't tried it yet."

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Ready In:: 22mins
Ingredients:: 13
Serves:: 6

ingredients

6 cups roughly crumbled day-old cornbread
3 tablespoons red wine vinegar
1 teaspoon grainy mustard, such as creole
¹⁄₃ cup olive oil
1 (15 ounce) can black beans, rinsed, drained
4 slices crisply cooked bacon, crumbled
2 ripe tomatoes, diced
2 ripe avocados, peeled, seeded, diced
1 small thinly sliced red onion
1 small thinly sliced cucumber
¹⁄₄ cup chopped cilantro
1 teaspoon salt
fresh ground pepper

directions

Heat oven to 400 degrees.
Place crumbled corn bread on a greased baking sheet; bake until crunchy, about 7 minutes.
Whisk together vinegar and mustard.
Whisk in olive oil; set aside.
Place cornbread in large bowl.
Add black beans, bacon, tomatoes, avocados, onion, cucumber and cilantro; toss to combine.
Season with salt and pepper to taste.
Pour reserved dressing over salad ingredients.
Toss completely to coat.
Let stand 5 minutes before serving.