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Cornbread Salad

Prep Time: 5 min
Cook Time: 5 min
Yield:6

INGREDIENTS:
5 oz leftover cornbread (about half of a 9in round cornbread, or 4 muffins)
15 oz can beans (black, kidney, or navy), rinsed and drained
1 cup leftover chili or thick pasta sauce
1 tbsp prepared salsa
1 small tomato, diced
1/4 cup chopped cilantro, parsley, or celery leaves
1/4 cup chopped onion (white, red, or green)
DIRECTIONS:
  1. Crumble leftover cornbread into bite-sized pieces into a medium serving dish or pasta bowl.

  2. Combine beans and chili (or pasta sauce) and salsa in a small saucepan over medium heat to reheat for a few minutes. Do not boil.

  3. Spoon bean mixture evenly over cornbread pieces.

  4. Top with chopped tomato, cilantro, and onion. Serve immediately.

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