Southwestern Cornbread Panzanella

It’s bread salad for lunch, but we promise it’s healthier than you think! Crisp pieces of cornbread get tossed with charred corn, black beans, and more for a delicious salad that smacks of the Southwest. Easy to assemble and highly noshable, it’s the perfect dish to make and take your next picnic!

  • Serves: 4-6 servings
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes


  • 2 c. Cubed Cornbread, toasted
  • 1 c. Grilled Corn Kernels
  • 1 Avocado, diced
  • ½ Red Onion, finely diced
  • 1 c. Cherry Tomatoes, halved
  • 1 (16oz) can Black Beans, drained & rinsed
  • 1 c. Crumbled Cotija Cheese
  • ½ c. Cilantro, washed & packed
  • ¼ c. Fresh Lime Juice
  • 1 Garlic Clove, roughly chopped
  • 2 tbsp. Honey
  • 1 tsp. Salt
  • 1 Jalapeno, roughly chopped
  • 3 tbsp. Sunflower or Safflower Oil


  1. In a blender, combine cilantro, lime juice, garlic, honey, salt, and jalapeno. Puree until liquid, adding water as needed to thin.

  2. Toss together cornbread, corn, black beans, red onion, avocado, and tomatoes, then top with dressing toss again. Serve immediately.

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