Sarasota's Spicy Cornbread Salad |
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Prep Time: 120 Minutes Cook Time: 30 Minutes |
Ready In: 150 Minutes Servings: 20 |
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I love corn bread salad. The texture almost reminds me of a tabouleh salad but this has lots of flavor and spice. It is unique and makes a great side dish which people really enjoy but have no idea it is just cornbread. I serve this with my Margarita grilled chicken and corn on the cob. It reminds me of summer BBQ food. Ingredients:
3 cups cornbread (stale, now i just bought muffins from the store, however, you can make your own too. it depends on h) |
1/2 cup red pepper, diced |
1/2 green pepper, diced |
1/2 small red onion, diced |
4 tablespoons parsley, chopped fine |
2 tablespoons cilantro, chopped fine |
3 scallions, diced fine |
2 teaspoons garlic, minced |
1 jalapeno pepper (red or green, seeds and ribs removed and chopped fine. if you like a little heat, leave some of the ) |
salt |
pepper |
3 tablespoons olive oil |
1 tablespoon white vinegar |
5 tablespoons lime juice |
1/2 teaspoon chili powder |
Directions:
1. Corn Bread - Rough chop the corn bread. Some will be in crumbles and some in chunks. That is perfect. Put the cornbread on a baking sheet or cookie sheet and bake at 250 degrees for 1 1/2 hours until dry and very crispy. Every 30 minutes I give it a quick toss.
2. Vegetables - In a large bowl, add the red and green peppers, onion, parsley, cilantro, scallions, garlic, jalapeno, salt and pepper and toss well. Then add in the corn bread and toss well to combine.
3. Dressing - In a small cup or measuring cup or small tupperware container, add the oil, vinegar, lime juice and chili powder. Add to the salad and lightly toss.
4. Served room temperature ENJOY!
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