Cornbread Salad with Smoked Chile Vinaigrette

Level:
Easy
Ingredients
  • 3 cups 1/2-inch diced stale cornbread
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced yellow bell pepper
  • 1/4 cup finely diced red onion
  • 1/4 cup finely sliced green onion
  • 2 cloves garlic, finely chopped
  • 1/4 cup rice wine vinegar
  • 1/3 cup olive oil
  • 1 teaspoon pureed canned chipotle pepper
  • 1 tablespoon honey
  • 1/4 cup coarsely chopped cilantro
  • Salt and freshly ground pepper
Directions
  • Preheat oven to 350 degrees F. Spread cornbread in an even layer on a baking sheet and bake for 20 minutes, or until crispy. Place the cornbread in a large bowl and add the peppers, onions and garlic. Mixtogether the vinaigrette ingredients, add to the cornbread mixture and toss to combine.

  • Let sit 15 minutes at room temperature before serving.


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