food recipes

Tomato-Cornbread Salad with Avocado and Cilantro



Nutrition : 177 calories,
3.2 stars - based on 285 reviews
Yield : 10 servings

Ingredients

  • 5 cups 1/2-inch cubed cornbread made from an 8.5-ounce box mix
  • 1 ½ pounds tomatoes, stemmed and cut into medium dice
  • salt, to taste
  • 2 medium garlic cloves, minced
  • ½ large red onion, cut into small dice
  • ¼ cup chopped fresh cilantro
  • 2 ripe avocados cut into medium dice
  • ¼ cup olive oil
  • 2 tablespoons red wine vinegar
  • Ground black pepper, to taste

Directions

  • Adjust oven rack to center position and heat oven to 250 degrees.
  • Place cornbread cubes on a cookie sheet with a rim; bake until bread is dried out, about 30 minutes, then set aside to cool.
  • Salt the tomatoes, stir in the garlic and let stand until juicy, about 30 minutes.
  • Prepare remaining ingredients; toss with tomatoes. Add bread; toss. Let stand 10 minutes before serving.

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