Simply a superb side dish or salad course, Corn Bread, Tomato and Cilantro Salad is a wonderful combination of flavors and textures that adds zest to any meal. Perfect with Tex-Mex, barbecue or Southwestern recipes.
Corn Bread, Tomato and Cilantro Salad

Corn Bread, Tomato and Cilantro Salad
Recipe type: Main Course
Cuisine: American
Serves: 4
Cilantro Vinaigrette:
  • 1/4 Cup vinegar
  • 1/4 Cup lime juice
  • 3 Tablespoons minced cilantro
  • 1 Tablespoon Dijon mustard
  • salt, to taste
  • freshly-ground black pepper, to taste
  • 1/4 Cup oil
  • 2 Cups cubed day-old corn bread
  • 4 plum tomatoes; chopped
  • 4 green onions; thinly sliced
  • 2 cucumbers, peeled and sliced thick
  • 1/2 Cup red onion, thinly sliced
  • 1/2 Cup cilantro leaves (loosely packed)
  1. Cilantro Vinaigrette: Combine vinegar, lime juice, cilantro, mustard and salt and pepper to taste in bowl. Slowly whisk in oil.
  2. Taste and add more salt and pepper if needed. (Makes about 1/2 cup.)
  3. Salad: Combine corn bread, tomatoes, cucumbers green onions and cilantro in large bowl.
  4. Stir gently to combine so corn bread doesn't fall apart. Toss with 1/4 to 1/3 cup Cilantro Vinaigrette.
This recipe yields 4 servings.

Each serving: 139 calories; 326 mg sodium; 0 cholesterol; 9 grams fat; 13 grams carbohydrates; 2 grams protein; 0.27 gram fiber

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