Mexican Panzanella Salad Cornbread Salad
Bright, zesty, and packed with bold flavors, this Mexican Panzanella Cornbread Salad is a vibrant twist on the classic Italian bread salad. Featuring golden cubes of cornbread, juicy cherry tomatoes, crisp cucumber, creamy avocados, and hearty black beans, this dish is a perfect fusion of textures and tastes. Tossed in a tangy lime-cumin dressing with a hint of chili powder and garlic, this salad delivers a satisfying southwestern flair in every bite. Quick to prepare in just 40 minutes and ideal for picnics, potlucks, or a unique weeknight dinner, this colorful cornbread salad is a must-try for fans of bold, fresh flavors. Perfect as a standalone dish or paired with grilled proteins, this recipe is sure to become a go-to favorite.
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Recipe Information
Ingredients
- 4 cups Cornbread
- 2 cups Cherry tomatoes, halved
- 1 large Cucumber, diced
- 1 can (15 oz) Black beans, rinsed and drained
- 0.5 cup Red onion, thinly sliced
- 2 medium Avocados, diced
- 0.5 cup Fresh cilantro, chopped
- 0.25 cup Lime juice
- 0.25 cup Olive oil
- 2 cloves Garlic, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
Instructions
1. Preheat the oven to 375°F (190°C). Prepare cornbread according to your favorite recipe or from a mix. Once baked, let it cool completely before cutting it into 1-inch cubes.
2. Spread the cornbread cubes on a baking sheet and bake for 10 minutes to dry them out slightly. This will prevent them from becoming too soggy in the salad.
3. In a large bowl, combine the cherry tomatoes, cucumber, black beans, red onion, avocado, and fresh cilantro.
4. In a small bowl, whisk together the lime juice, olive oil, minced garlic, ground cumin, chili powder, salt, and pepper to make the dressing.
5. Add the cornbread cubes to the vegetable mixture in the large bowl.
6. Pour the dressing over the salad and gently toss everything together until evenly coated.
7. Let the salad sit for 10–15 minutes to allow the flavors to meld together.
8. Serve immediately or refrigerate for up to 2 hours before serving.
Nutrition Facts
Calories |
2739 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.9 g | 197% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 17.5 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 4220 mg | 183% | |
| Total Carbohydrate | 298.6 g | 109% | |
| Dietary Fiber | 68.8 g | 246% | |
| Total Sugars | 44.9 g | ||
| Protein | 65.0 g | 130% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 1101 mg | 85% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 4951 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
