Oh you know how I love those southwest flavors! I really can’t get enough of them in the summertime, especially with all of this fresh and inexpensive produce :D
This salad kind of reminds me of guacamole because it has a lot of the same flavors, but it’s bulked up with cornbread and black beans… and I’m never gonna say “no” to either one of those! This salad is best served cold, but I warmed some up in the microwave today just for fun, and it was also awesome. I find it quite filling, so I’ve been eating it by itself as a small meal, but it would go great as a side to any grilled meat, especially something like this Chili Lime Pork Loin. I think they were made for each other, those two.
My batch made about 8 cups, so that would be about 8 side dish sized servings. Of course the total yield will depend on the size of your avocado and tomatoes. If red onions are too expensive in your area (as they often are here), green onions make a great low-cost substitute. If you don’t want to make your own cornbread from scratch, you can always use a box mix (I won’t tell anyone, but you have to promise to try making your own at least once!).
I hope this awesome salad makes its way onto your summer dinner table at least once this year – you won’t be sorry!
Southwest Cornbread Salad
Southwest Cornbread Salad
This hearty Southwest Cornbread Salad is the perfect summer side dish for any grilled meat or take-along to a potluck dinner.
- 1 cup yellow cornmeal $0.24
- 1 cup all-purpose flour $0.15
- ¼ cup sugar $0.04
- 4 tsp baking powder $0.12
- ½ tsp salt $0.02
- 1 cup milk $0.62
- 1 large egg $0.17
- ¼ cup vegetable oil $0.21
- 2 small tomatoes $1.17
- 1 medium avocado $1.19
- 1/2 small red onion $0.22
- 1 15 oz. can black beans $0.63*
- 1/4 bunch cilantro, optional $0.22
- 1 medium lime $0.30
- 1/4 cup olive oil $0.64
- 1/2 Tbsp honey $0.08
- 1 tsp ground cumin $0.05
- 1/4 tsp salt $0.02
- 1/8 tsp garlic powder $0.02
- Preheat the oven to 425 degrees. To make the cornbread, stir together the cornmeal, flour, sugar, baking powder, and salt in a large bowl until they are evenly combined. In a separate bowl whisk together the milk, egg, and vegetable oil.
- Pour the bowl of wet ingredients into the bowl of dry ingredients and stir them together just until combined. It may still be slightly lumpy. Pour the mixture into an 8x8 or 9x9 inch baking dish. Bake for about 20 minutes in the preheated oven, or until the top is lightly golden brown. Allow the cornbread to fully cool (about one hour), and then slice it into 3/4 inch cubes.
- Place the cornbread cubes in a large bowl. Rinse the black beans, drain them well, and then add them to the bowl with the cornbread. Chop the tomatoes, onion, and avocado into a small dice and add them to the bowl. Pull the cilantro leaves from the stems, give them a rough chop, and then add them to the bowl.
- To make the dressing, squeeze the juice from the lime (about 3-4 tablespoons) into a small bowl. Add the olive oil, honey, cumin, salt, and garlic powder. Stir until combined.
- Pour the dressing over the salad ingredients and then gently stir until everything is combined. The cornbread will break into smaller pieces as you stir. Serve immediately or refrigerate until ready to serve.
*I used black beans that I had cooked from dry in my slow cooker.
Step By Step Photos
Make the cornbread first because it has to cool for about an hour before you make the salad. Start by preheating the oven to 425 degrees. In a large bowl stir together the cornmeal, flour, sugar, baking powder, and salt.
In a separate bowl, whisk together the milk, egg, and oil.
Pour the wet ingredients into the bowl of dry ingredients…
And then stir just until everything is combined (it’s okay if it’s a little lumpy). See, now was that much harder than a box mix? Not much.
Pour the batter into an 8×8 or 9×9 inch baking dish and bake for about 20 minutes, or until the top is light golden brown. Make sure the oven is fully preheated – it’s especially important for “quick breads” like this.
Let the cornbread cool completely (about an hour) and then cut it into small cubes – about 3/4 inch.
Place the cornbread cubes in a large bowl (yes, they’re under all those veggies). Rinse and drain the black beans VERY well then add them to the bowl with the cornbread. Dice the tomato, avocado, and onion all into small pieces, then add to the bowl. Pull the cilantro leaves from the stems, roughly chop them, then add those to the bowl as well.
To make the dressing, simply squeeze the juice from one lime (about 3-4 Tbsp) into a small bowl, then stir in the olive oil, honey, cumin, salt, and garlic powder.
Drizzle the dressing over top then gently stir until all the ingredients are combined. The cornbread cubes will break down into smaller bits and pieces as you stir. You can either eat it right away or chill it until you’re ready to serve. Either way it’s SCRUMPTIOUS!
And oh so pretty :)