Cornbread Salad |
Prep Time: 5 min
Cook Time: 5 min
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Comments: picture of fish and chef on bottom of page |
Yield:6
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INGREDIENTS: |
| 5 oz |
leftover cornbread (about half of a 9in round cornbread, or 4 muffins) |
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| 15 oz can |
beans (black, kidney, or navy), rinsed and drained |
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| 1 cup |
leftover chili or thick pasta sauce |
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| 1 tbsp |
prepared salsa |
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| 1 |
small tomato, diced |
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| 1/4 cup |
chopped cilantro, parsley, or celery leaves |
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| 1/4 cup |
chopped onion (white, red, or green) |
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| DIRECTIONS: |
- Crumble leftover cornbread into bite-sized pieces into a medium serving dish or pasta bowl.
- Combine beans and chili (or pasta sauce) and salsa in a small saucepan over medium heat to reheat for a few minutes. Do not boil.
- Spoon bean mixture evenly over cornbread pieces.
- Top with chopped tomato, cilantro, and onion. Serve immediately.
|
www.CookingWithRenaLee.com |
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