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Crumbled Corn Bread Salad Recipe


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     Crumbled Corn Bread Salad

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   6 to 8

6 oz. corn bread, roughly crumbled (about 1 1/2 cups)
3 Tbs. olive oil
4 tsp. red wine vinegar
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 cup canned black beans, rinsed and drained
3/4 cup diced red bell peppers
1/2 cup cherry tomatoes, quartered
1/4 cup thinly sliced scallions (white and light green parts)
2 Tbs. chopped fresh basil

Place an oven rack 6 inches from the heat source and preheat the broiler.
Place the corn bread on a baking sheet and toast under the broiler until golden and crisp, about 3 min. (check often to see that the crumbs do not burn.) Transfer to a large salad bowl.
In a small bowl, whisk together the olive oil, vinegar, salt and pepper.
Add the beans, bell peppers, tomatoes, scallions and basil to the salad bowl and toss gently. Pour the vinaigrette over the salad and toss to combine well. Serve immediately.

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