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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By Chef Rupes
Chicago, IL
on May 04, 2010
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There's nothing else to say - YUM! I made this for a Mexican themed dinner party and everyone loved it!
By ironica1_7971693
Forest Hills, NY
on October 28, 2009
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I loved this! I added another pepper. The dressing is great. The salad is even better the next day!!
By onekristen_5978156
Nashua, NH
on July 05, 2007
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My husband doubted that this would work - probably turning to mush. But it really was great. Definitely (as previous reviewer stated take the dressing and dress it just before serving. There are just so many great flavors mixed in there - and the colors are so bright that they stand out!
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