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Spicy Corn Bread Salad

Here's how you make Spicy Corn Bread Salad
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  • Servings: 7
  • Prep: 1 1/2h
  • Cook: 5-10m
    • The following recipe serves 7 people.

Ingredients

The ingredients are:
  • SALAD
  • 3 1/2 cups cornbread, broken up and toasted
  • 1/2 cup red bell pepper, chopped
  • 1/4 cup green bell pepper, chopped
  • 1/4 cup yellow bell pepper, chopped
  • 1/2 medium red onion, chopped
  • 3 plum tomatoes, lightly seeded and diced
  • 1/4 cup black olives, cut in half (Optional)
  • 3 scallions, diced (white and green parts)
  • 3 tablespoons parsley, chopped
  • 1 tablespoons cilantro, chopped
  • 2 tablespoons basil, chopped
  • Salt to taste
  • Pepper to taste
  • DRESSING
  • 3 tablespoons olive oil
  • 1 tablespoon white wine or cider vinegar
  • 2 teaspoons garlic, minced
  • 1 jalapeno pepper, seeds and ribs removed and minced (leave the seeds and ribs in if you like it spicy)
  • 5 tablespoons fresh lime juice
  • 1/2 teaspoon chili powder
  • Garnish:
  • Parsley or cilantro
  • Lime wedges
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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