Spicy Corn Bread Salad
Recipe: #9653
May 22, 2013
Categories: Salads, Tomato, Mexican, Cinco de Mayo, July 4th, Labor Day, Picnic, Sunday Dinner Oven Bake, Heart Healthy, Low Sodium, Vegetarian, Fresh Tomatoes, Salad Dressing, more
"This is a fantastic summer time salad. Now, you can make your own corn bread ... but, remember - don't get fancy; you want a basic corn bread recipe. Usually I just get store made muffins, or look for the next day; they go on sale - they actually work better. The dressing has jalapeno in this, so you can make it as spicy as you like. I use 1 jalapeno, but leave most of the seeds and ribs in. If you don't want too much heat, remove the seeds and ribs. Also, dress this recipe right before serving. It only takes about 5-10 minutes to 'mary' all the flavors. Perfect BBQ, potluck, picnic, or summer time food. Prep time does include the time to dry the corn bread."
Original is 7 servings
Ingredients
- SALAD
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- DRESSING
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- Garnish:
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Nutritional
- Serving Size: 1 (445.1 g)
- Calories 364.8
- Total Fat - 18.7 g
- Saturated Fat - 3.8 g
- Cholesterol - 3.7 mg
- Sodium - 594.5 mg
- Total Carbohydrate - 49.7 g
- Dietary Fiber - 6.2 g
- Sugars - 12.1 g
- Protein - 6 g
- Calcium - 91.1 mg
- Iron - 2 mg
- Vitamin C - 99.8 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Corn Bread ... Break apart the corn bread (roughly, you don't want crumbs); and, add to a baking sheet lined with parchment paper of foil (for easy clean up). Bake 1 1/2 hours at 250 degrees until 'dry and almost crisp.' Every 30 minutes, give it a quick toss, carefully not to break it up too much. Once it is done, remove from the oven, and set to the side to cool.
Step 2
Dressing ... In a small bowl, measuring cup, or small tupperware type container; add the oil, vinegar, garlic, jalapeno, lime juice, chili powder, and mix to combine. This is best made a few hours ahead to "mary" all the flavors if possible - but not necessary.
Step 3
Vegetables ... In a large bowl, add the red, yellow, and green peppers, onion, scallions, tomatoes, olives (which are optional), basil, parsley, cilantro, and a pinch of both salt and pepper, and toss to combine. Then add in the dressing and mix well; then, the corn bread - but lightly toss. For this recipe, I usually add about 3/4 of the dressing; you can always add a bit more, right before serving. It really depends on how dressed you like the salad; I always tend to dress it on the light side. Let the salad rest 5-10 minutes
Step 4
Serve and ENJOY! ... A great salad any time of the year; but, especially in the summer. Garnish with lime wedges, and extra fresh herbs.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When buying cornbread, look for one without too many added ingredients; you want a basic cornbread recipe.
- When picking the vegetables for the salad, look for ones that are bright in color and firm to the touch.
- Instead of black olives, try using green olives for a more mild flavor. The benefit of this substitution is that it allows for a more subtle flavor that won't overpower the other ingredients.
- Instead of jalapeno pepper, try using Anaheim pepper for a milder heat. The benefit of this substitution is that it will provide a milder heat that won't overwhelm the other flavors in the dish.
Vegetarian Version Omit the black olives and replace the olive oil with a vegan-friendly oil, such as coconut or avocado oil.
Greek Version Replace the black olives with kalamata olives, and add 1/4 cup crumbled feta cheese to the top of the salad.
Grilled Jerk Chicken: Grilled Jerk Chicken is a perfect accompaniment to this Spicy Corn Bread Salad. The spicy, smoky flavor of the chicken is a great contrast to the light and fresh flavors of the salad. The combination of the two dishes makes for a delicious summer meal.
Grilled Pineapple Salsa: Grilled Pineapple Salsa is a great accompaniment to the Spicy Corn Bread Salad. The sweetness of the pineapple combined with the spicy flavors of the salsa is a perfect balance to the salad. The combination of the two dishes make for a flavorful and refreshing summer meal.
FAQ
Q: How do I make the corn bread for this salad?
A: You can make your own corn bread, or buy pre-made muffins or corn bread from the store. If you make your own, remember to keep it basic. Bake the corn bread at 250 degrees for 1 1/2 hours, tossing it every 30 minutes. Once it is done, remove from the oven and let cool.
Q: What ingredients do I need for this salad?
A: You will need lettuce, corn, tomatoes, black beans, red onions, cilantro, and avocado. You will also need a dressing of your choice, and either cornbread or muffins.
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Fun facts:
Fun Fact 1: Spicy Corn Bread Salad was a favorite of the famous American author Mark Twain. He was known to enjoy this salad at his summer home in Connecticut.
Fun Fact 2: The jalapeno pepper used in this recipe is native to Mexico and has been cultivated since the times of the Aztecs. It is now a staple ingredient in many Mexican dishes.